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Light Vegetable Soup serve in a white bowl with frash veggie on the side.
Olivia

Light Vegetable Soup

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Light vegetable soup with zucchini, broccoli, carrots, and red pepper. A simple, plant-forward meal with fresh flavor and easy preparation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 118
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 zucchini chopped
  • 1 cup broccoli florets
  • 1 carrot sliced
  • 2 stalks celery chopped
  • 1 red bell pepper chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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08/23/2026 03:02 pm GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft.
  3. Add garlic and cook for 1 minute.
  4. Add carrot and celery and cook for 5 minutes.
  5. Add zucchini, broccoli, and red bell pepper.
  6. Pour in vegetable broth.
  7. Add oregano, salt, and black pepper.
  8. Bring to a boil, then reduce to a simmer.
  9. Cook for 15-20 minutes until vegetables are tender.
  10. Serve topped with fresh parsley.

Nutrition

Calories: 118kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 981mgPotassium: 412mgFiber: 3gSugar: 7gVitamin A: 4487IUVitamin C: 73mgCalcium: 51mgIron: 1mg

Notes

• Cut vegetables evenly for consistent cooking
• Add more broth for a lighter texture
• Use any seasonal vegetables you have on hand

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