Homemade Vegetable Soup Recipe 🥣

This delicious homemade vegetable soup is full of potatoes, zucchini, carrots, onion and fresh herbs. It has a beautiful golden broth, tender vegetables and a naturally rich flavour. Perfect for a light lunch or dinner!

Ingredients

Vegetables

• 2 medium potatoes, peeled and diced

• 1 medium zucchini, diced

• 1 large carrot, peeled and diced

• 1 medium onion, finely chopped

• 2 celery stalks, chopped (optional)

• ½ cup fresh parsley, chopped

• 2 cloves garlic, minced

Seasonings and broth

• 2 tablespoons olive oil or cooking oil

• 6 cups vegetable broth or water

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• ½ teaspoon turmeric powder

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• 1 bay leaf

• 1 tablespoon lemon juice

Instructions

Step 1: Prepare the vegetables

• Wash all the vegetables thoroughly.

• Peel the potatoes and carrots.

• Cut the potatoes, zucchini and carrots into small, bite-sized cubes.

• Finely chop the onion, garlic, celery and fresh parsley.

Step 2: Sauté the onion and garlic

• Place a large cooking pot over medium heat.

• Add olive oil.

• Add the chopped onion and cook for 3–4 minutes until soft and translucent.

• Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add the carrots and potatoes

• Add the chopped carrots and potatoes to the pot.

• Stir well to coat them with the onion and garlic mixture.

• Cook for approximately 3 minutes.

Step 4: Add broth and seasonings

• Pour in 6 cups of vegetable broth or water.

• Add salt, black pepper, turmeric, paprika, dried thyme and bay leaf.

• Stir everything together.

• Bring the soup to a gentle boil.

Step 5: Cook the vegetables

• Reduce the heat to medium-low.

• Cover the pot partially with a lid.

• Simmer for approximately 15 minutes, or until the potatoes and carrots are beginning to soften.

Step 6: Add zucchini

• Add the chopped zucchini to the pot.

• Stir gently.

• Continue cooking for another 8–10 minutes until all the vegetables are tender.

Step 7: Make the soup slightly creamy (optional)

• For a thicker, naturally creamy texture, mash a few potato pieces against the side of the pot using a spoon.

• Stir gently to combine.

• You can also blend one cup of the soup and return it to the pot.

Step 8: Add fresh herbs

• Remove the bay leaf.

• Add freshly chopped parsley.

• Pour in one tablespoon of lemon juice.

• Stir well and taste.

• Adjust the salt and black pepper if needed.

Step 9: Serve

• Turn off the heat and allow the soup to rest for 2–3 minutes.

• Ladle into serving bowls.

• Garnish with fresh parsley and a little black pepper.

• Serve hot with crusty bread or toasted bread.

Preparation and Cooking Time

Tips for the Best Vegetable Soup

• For extra flavour: Use homemade vegetable broth instead of plain water.

• For a thicker soup: Mash some of the cooked potatoes.

• For extra vegetables: Add peas, green beans, cabbage or sweet corn.

• For a little spice: Add a pinch of red chilli flakes.

• For freshness: Add lemon juice and parsley just before serving.

• For storage: Refrigerate leftovers in an airtight container for up to 3–4 days.

Serving Suggestion

Serve this warm, colourful vegetable soup as a healthy lunch, light dinner or comforting starter. It is naturally vegetarian, nourishing and full of delicious vegetables.

Enjoy your homemade vegetable soup!