A light, flavorful and comforting vegetable soup packed with leeks, carrots, zucchini, celery, red pepper, peas, potatoes and fresh herbs. It is naturally vegetarian and makes a wonderful healthy lunch or dinner.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 6
Calories: ~180 kcal per serving
Cuisine: Mediterranean
Course: Soup
Difficulty: Easy
Ingredients
For the Soup
1 medium onion, finely chopped
2 tablespoons olive oil
2 medium leeks, washed and sliced
2 celery stalks, diced
1 large carrot, diced
1 red bell pepper, diced
1 medium zucchini, diced
2 medium potatoes, peeled and diced
2 garlic cloves, minced
1 small chili pepper, finely minced — optional
8 cups (1.9 liters) vegetable broth
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
½ cup frozen green peas
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Optional Garnishes
Extra fresh parsley
Sliced green onions
A drizzle of extra-virgin olive oil
Fresh lemon wedges
A little freshly ground black pepper
Instructions
1. Prepare the Vegetables
Wash all vegetables thoroughly.
Dice the onion, celery, carrot, red pepper, zucchini and potatoes into small, similarly sized pieces so they cook evenly.
For the leeks, cut off the dark green tops and root end. Slice the white and light-green portions, then rinse thoroughly because dirt can hide between the layers.
2. Sauté the Aromatics
Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat.
Add:
Onion
Leeks
Celery
Carrot
Red bell pepper
Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Garlic and Chili
Add the minced garlic and optional chili pepper.
Cook for 1 minute, stirring constantly, until fragrant.
Be careful not to brown or burn the garlic.
4. Add the Remaining Vegetables
Add:
Diced zucchini
Diced potatoes
Frozen peas
Thyme
Oregano
Paprika
Black pepper
Stir everything together so the vegetables are coated with the seasonings.
5. Add the Vegetable Broth
Pour in the 8 cups of vegetable broth.
Add salt, starting with ½ teaspoon. The amount needed will depend on how salty your vegetable broth is.
Stir well.
6. Simmer the Soup
Bring the soup to a gentle boil.
Once boiling, reduce the heat to low and cover the pot.
Simmer for approximately 20–25 minutes, or until the potatoes and carrots are fork-tender.
Avoid overcooking the zucchini and peas so they retain some texture.
7. Add Lemon Juice
Turn off the heat.
Add 1 tablespoon fresh lemon juice and stir.
Taste the soup and adjust:
Salt
Black pepper
Lemon juice
Herbs
The lemon adds a fresh Mediterranean flavor and balances the sweetness of the vegetables.
8. Serve
Ladle the hot soup into bowls.
Garnish with freshly chopped parsley and, if desired, a small drizzle of extra-virgin olive oil.
Serve immediately with lemon wedges.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
Nutrient Amount
Calories ~180 kcal
Protein ~5 g
Total Carbohydrates ~29 g
Dietary Fiber ~6 g
Total Fat ~6 g
Saturated Fat ~1 g
Sugar ~7 g
Sodium ~500–700 mg*
Potassium ~750 mg
Calcium ~65 mg
Iron ~2 mg
Vitamin A High
Vitamin C High
*Sodium varies considerably depending on the vegetable broth and added salt.
Dietary Information
Vegetarian: Yes
Vegan: Yes, if using vegan vegetable broth
Gluten-Free: Yes, provided the broth is certified gluten-free
Dairy-Free: Yes
Egg-Free: Yes
Nut-Free: Yes
Soy-Free: Generally yes, depending on the broth
Keto: No
Low-Carb: No
Mediterranean-Friendly: Yes
High-Fiber: Yes
Helpful Tips
🥔 For better texture
Cut potatoes slightly smaller than the carrots because potatoes can take longer to become tender.
🧂 Watch the salt
Vegetable broth can already contain a significant amount of sodium. Taste the soup near the end before adding additional salt.
🍋 Don’t skip the lemon
A little lemon juice makes the soup taste brighter without making it noticeably sour.
🌶️ For a spicy version
Add a finely chopped chili pepper or ¼ teaspoon red pepper flakes.
🥣 For a creamier soup
Blend about 1–2 cups of the finished soup and stir it back into the pot. This thickens the soup naturally without cream.
🌿 More Mediterranean flavor
Add fresh dill, basil or oregano just before serving.
Storage
Refrigerator
Allow the soup to cool and store it in an airtight container for up to 4 days.
Freezer
Freeze in individual portions for up to 3 months.
For best results, leave a little space at the top of the container because the soup expands when frozen.
Reheating
Reheat gently on the stovetop over medium-low heat until steaming hot. Add a splash of broth or water if it has thickened.
Frequently Asked Questions
Q: Can I use other vegetables?
Yes. You can add green beans, cabbage, spinach, tomatoes, mushrooms or cauliflower.
Q: Can I make this soup without potatoes?
Yes. Replace the potatoes with cauliflower, extra zucchini or white beans.
Q: Can I use sweet potatoes?
Yes. Sweet potatoes give the soup a slightly sweeter flavor and add extra beta-carotene.
Q: Can I use fresh peas?
Absolutely. Add them during the final 5–7 minutes of cooking.
Q: Can I add beans?
Yes. Add 1½ cups cooked cannellini beans or chickpeas for extra protein and fiber.
Q: How can I increase the protein?
Add chickpeas, white beans, lentils or shredded chicken if you don’t need the soup to remain vegetarian.
Q: Can I make this soup vegan?
Yes. The recipe is naturally vegan as long as your vegetable broth contains no animal-derived ingredients.
Q: Can I blend the whole soup?
Yes, but the soup is especially good as a chunky vegetable soup. If you blend it completely, add a little extra broth to reach your preferred consistency.
Q: Why is my soup bland?
Vegetable soups often need enough salt and acidity. Taste it after cooking and adjust the salt, black pepper and lemon juice. Fresh herbs can also make a big difference.
Q: Can I make it in a slow cooker?
Yes. Add all ingredients except the lemon juice and fresh parsley. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender. Add lemon juice and parsley at the end.
Q: Is this soup good for meal prep?
Yes. It stores and reheats very well, making it excellent for preparing several lunches or dinners in advance.
Q: What can I serve with this soup?
Serve it with a Greek salad, whole-grain bread, roasted vegetables, hummus, or a simple cucumber-tomato salad for a complete Mediterranean-style meal.