Light Vegetable Soup
A hearty, vibrant vegetable soup packed with fresh flavors and nutritious ingredients, perfect for light meals or health-conscious eaters seeking comfort in a bowl.
Ingredients
- 46 oz. can vegetable cocktail juice ⓘ
- 12 oz. can carrot juice ⓘ
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 stalks celery, sliced ⓘ
- 1 cup broccoli flowerets ⓘ
- 1 cup cauliflower flowerets ⓘ
- 2 medium zucchini, sliced
- 1 cup sliced fresh mushrooms
- 2 carrots, scraped and sliced ⓘ
- 1/2 tsp. pepper ⓘ
- 4 cups torn spinach ⓘ
Instructions
- Combine vegetable cocktail juice, carrot juice, potatoes, onion, celery, broccoli, cauliflower, zucchini, mushrooms, carrots, and pepper in a large Dutch oven.
- Bring the mixture to a boil.
- Cover the pot and reduce heat to simmer.
- Simmer for 20 minutes, or until vegetables are tender.
- Add torn spinach and cook for an additional 5 minutes.
Tips & Substitutions
For a heartier soup, consider adding cooked lentils or chickpeas. If you prefer a spicier flavor, a pinch of red pepper flakes can elevate the dish. You can substitute vegetable cocktail juice with tomato juice if desired. Fresh herbs like thyme or basil can enhance the taste, so feel free to experiment with your favorites. This soup is great for using up leftover vegetables.
Serving Suggestions
Serve this light vegetable soup with a crusty bread or a side salad for a complete meal. It also pairs beautifully with Cucumber Apple Ring for a refreshing contrast. Top each bowl with a sprinkle of fresh herbs or a dollop of yogurt for added flavor. This soup is excellent for meal prep and can be frozen for future meals.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. If the soup thickens while stored, add a splash of water or vegetable broth to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Light Vegetable Soup contains roughly 535 calories, with 10g protein, 78g carbohydrates, and 21g fat. It is an excellent source of vitamin C (66% of the Daily Value), vitamin A (52% of the Daily Value), and potassium (47% of the Daily Value), and a good source of protein and iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used in place of fresh ones. Just keep in mind that they may cook slightly faster, so adjust the simmering time accordingly to avoid mushy vegetables.
Is this soup suitable for a vegan diet?
Absolutely! This soup is entirely plant-based and contains no animal products, making it perfect for vegan diets. Feel free to add more vegetables or beans to increase the protein content.
How can I make this soup spicier?
To add some heat, try incorporating diced jalapeños or a teaspoon of hot sauce to the pot. You can also mix in some cayenne pepper or crushed red pepper flakes with the other spices for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).