This Mixed Vegetable Soup is a hearty and nutritious dish that combines a variety of colorful vegetables with the rich flavors of herbs and Parmesan. Perfect for a cozy lunch or light dinner, this soup is packed with vitamins and fiber, offering a delicious way to enjoy your favorite vegetables. The addition of a Parmesan rind adds depth and richness, making this a comfort food staple that’s both healthy and satisfying.
Mixed Vegetable Soup
Course: SoupsCuisine: American4
15
minutes30
minutes180
kcalMixed Vegetable Soup is a comforting, nutrient-packed dish made with a variety of fresh vegetables like carrots, peas, potatoes, and corn, simmered in a savory broth for a warm and wholesome meal.
Ingredients
1 tablespoon olive oil
1 small onion, sliced
2 cloves garlic, minced
Pinch of red pepper flakes
2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
4 cups vegetable stock
Parmesan rind (optional, for added flavor)
1 small sprig of rosemary or thyme
Salt and pepper, to taste
1 cup diced green vegetables (zucchini, green beans, broccoli)
Handful of shredded greens (spinach, kale, or chard)
Directions
- Sauté the onions and garlic: Heat the olive oil in a large pot over medium heat. Add the sliced onion and garlic, sautéing for about 5 minutes until the onions are softened and translucent. Sprinkle in the red pepper flakes for a hint of spice.
- Cook the hard vegetables: Add the cubed hard vegetables (such as squash, parsnips, carrots, and potatoes) to the pot. Stir well to coat them with the oil, then pour in the vegetable stock. Add the Parmesan rind (if using) and the sprig of rosemary or thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Add the green vegetables: Once the hard vegetables are tender, add the diced green vegetables (zucchini, green beans, broccoli) and shredded greens to the pot. Continue to cook for an additional 5-7 minutes until the greens are wilted and the green vegetables are cooked through but still vibrant.
- Season and serve: Remove the Parmesan rind and herb sprig from the soup. Season with salt and pepper to taste. Ladle the soup into bowls and serve hot, optionally garnished with a drizzle of olive oil or extra Parmesan.
Notes
- Nutrition Facts (Per Serving)
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 380mg
Carbohydrates: 28g
Fiber: 6g
Sugar: 7g
Protein: 4g
This Mixed Vegetable Soup is a comforting, nutrient-dense dish that brings together the best of seasonal produce. Whether enjoyed on its own or paired with crusty bread, this soup is the perfect way to enjoy a healthy, flavorful meal that’s both warming and satisfying.
