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Vegetable Soup without Tomatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 180
A hearty and nutritious vegetable soup perfect for a light, wholesome meal. Packed with colorful vegetables and flavorful herbs, it's easy to make and satisfying.

Ingredients

Vegetables

  • 1 tbsp olive oil
  • 1/2 white onion white onion (diced)
  • 1 stalk celery stalk (diced)
  • 2 medium carrots (peeled, diced)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 cloves garlic (minced or finely diced)
  • 2 medium sweet potatoes (peeled, diced)
  • 1 cup broccoli (diced)
  • 1/2 cup corn (fresh or frozen)
  • 1 cup zucchini (diced)
  • 2 cups vegetable broth
  • 1/2 cup plant milk (or coconut milk)
  • 1/8 tsp salt
  • 1/8 tsp black pepper (optional)

Garnish

  • fresh parsley (to garnish)

Instructions 

  • Saute diced onion, celery, and carrots in olive oil for 4-5 minutes.
  • Add garlic, herbs, sweet potatoes, broccoli, zucchini, and corn. Cook for 4-5 minutes.
  • Pour in vegetable broth and coconut milk. Simmer for 18-20 minutes until vegetables are tender.
  • Blend a third of the soup until smooth, then return to pot and stir. Garnish with parsley and serve.

Notes

This soup is versatile and can be customized with your favorite vegetables or herbs.
Calories: 180kcal
Cost: $12
Course: Soup
Cuisine: Vegetarian
Keyword: Vegetables