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Vegetable Soup

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Vegetable soup with carrots, potatoes, celery, onion, and parsley for a balanced plant-forward comfort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 carrots diced
  • 2 potatoes diced
  • 1 celery stalk chopped
  • 1 small onion chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $29.49
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soup pot with lid
Soup Bowls
Soup Bowls
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soup bowl

Cooking Instructions
 

  1. Heat olive oil in a pot over medium heat.
  2. Add chopped onion and cook until soft.
  3. Stir in carrots and celery.
  4. Cook for a few minutes.
  5. Add diced potatoes.
  6. Pour in vegetable broth.
  7. Bring to a boil.
  8. Reduce heat and simmer for 20-25 minutes.
  9. Season with salt and black pepper.
  10. Garnish with chopped parsley before serving.

Nutrition

Calories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 971mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 5772IUVitamin C: 28mgCalcium: 32mgIron: 1mg

Notes

Cut vegetables into similar sizes for even cooking.
Add water if soup becomes too thick.
Serve warm for best flavor.

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