Servings
4 servings
Prep: 15 min | Cook: 25–30 min | Total: 40–45 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tbsp |
| Onion, finely chopped | 1 medium (120 g) |
| Garlic, minced | 3 cloves |
| Carrot, diced | 2 medium (150 g) |
| Celery, diced | 1 stalk (50 g) |
| Broccoli, small florets | 1½ cups (150 g) |
| Cabbage, thinly sliced | 1½ cups (120 g) |
| Zucchini, diced | 1 small (150 g) |
| Green beans, chopped | ½ cup (60 g) |
| Tomato, diced | 1 medium (120 g) |
| Vegetable stock/broth | 5 cups (1.2 L) |
| Water | 1 cup (240 ml) |
| Salt | ¾ tsp, or to taste |
| Black pepper | ½ tsp |
| Dried oregano | ½ tsp |
| Dried thyme | ½ tsp |
| Paprika | ¼ tsp |
| Lemon juice | 1 tbsp |
| Fresh parsley/coriander | 2 tbsp, chopped |
Optional: ½ cup cooked chickpeas or white beans for extra protein and a more filling soup.
Method
-
Prepare the vegetables. Cut everything into small, roughly equal pieces so they cook evenly.
-
Heat 1 tbsp olive oil in a large pot over medium heat.
-
Add onion and carrot. Sauté for 3–4 minutes until the onion begins to soften.
-
Add garlic and celery and cook for another 1 minute.
-
Add broccoli, cabbage, zucchini, green beans and tomato.
-
Pour in the vegetable stock and water.
-
Add salt, pepper, oregano, thyme and paprika.
-
Bring to a boil, then reduce to a gentle simmer.
-
Cover partially and cook for 15–20 minutes. The vegetables should be tender but not mushy.
-
Taste and adjust salt and pepper.
-
Turn off the heat and stir in lemon juice and fresh herbs.
-
Serve hot.
For the flavor shown in the picture
For a slightly more flavorful broth, add:
-
½ tsp grated fresh ginger
-
½ tsp chili flakes
-
1 tsp low-sodium soy sauce
-
½ tsp vegetable bouillon powder
If you want the soup very clear and light, omit the soy sauce and bouillon.
Nutrition — Approx. per serving
For the basic recipe divided into 4 servings:
-
Calories: ~130–150 kcal
-
Protein: ~5 g
-
Carbohydrates: ~20–23 g
-
Fiber: ~6–7 g
-
Fat: ~4–5 g
-
Saturated fat: <1 g
-
Sugar: ~8–10 g
-
Sodium: ~500–700 mg, depending mainly on the vegetable stock and salt
With ½ cup chickpeas added, each serving would have approximately +65 kcal and +3–4 g protein.
Serving quantity
A good serving is approximately 1½–2 cups (350–450 ml).
Nut/allergen note: The recipe itself contains no tree nuts or peanuts. If using packaged stock/bouillon, check the label for allergen information and sodium.