The photo appears to show a light, clear vegetable soup packed with broccoli, cabbage, carrots, celery, onion, bell pepper and fresh herbs. It has a flavorful vegetable broth rather than a creamy base.
Yield
4–6 servings
Time
Prep: 15–20 minutes
Cooking: 25–30 minutes
Total: 40–50 minutes
Ingredients
Vegetables
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1½ cups broccoli florets
1½ cups green cabbage, chopped
1 small zucchini, diced
½ red bell pepper, diced
½ cup green beans, chopped
2–3 tbsp fresh coriander/cilantro or parsley, chopped
1 small tomato, diced — optional
Broth & seasoning
6 cups vegetable stock or water
1 tsp salt, or to taste
½ tsp black pepper
½ tsp red chili flakes — optional
½ tsp turmeric
½ tsp dried oregano or mixed herbs
½ tsp cumin powder — optional
1 bay leaf
1–2 tsp lemon juice
1 tbsp fresh parsley/coriander for finishing
Optional for extra flavor:
1 tsp grated fresh ginger, 1 tbsp soy sauce, or ½ vegetable bouillon cube.
Detailed Method
1. Prepare the vegetables
Wash everything thoroughly.
Cut:
Carrots into small cubes
Celery into thin slices
Cabbage into bite-size pieces
Broccoli into small florets
Bell pepper and zucchini into small cubes
Onion finely
Keeping the vegetables relatively small helps them cook evenly while retaining some texture.
2. Build the flavor base
Heat 2 tbsp olive oil in a large soup pot over medium heat.
Add the onion and celery.
Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
Add garlic and ginger if using.
Cook for another 30–60 seconds.
3. Add the harder vegetables
Add:
Carrots
Green beans
Bell pepper
Cook for approximately 3 minutes.
Add turmeric, black pepper, oregano, cumin and chili flakes.
Stir for about 30 seconds.
4. Add the broth
Pour in 6 cups vegetable stock.
Add the bay leaf.
Bring the soup to a gentle boil.
Then reduce the heat and simmer uncovered for approximately 8–10 minutes.
5. Add the delicate vegetables
Add the:
Broccoli
Cabbage
Zucchini
Tomato, if using
Simmer for another 7–10 minutes.
Don’t overcook the broccoli. It should be tender but still have some bite and retain its green color.
6. Season
Taste the soup.
Add salt and pepper as needed.
For a brighter flavor, add 1–2 tsp lemon juice near the end.
Remove the bay leaf.
7. Finish with herbs
Turn off the heat and stir in chopped fresh coriander/cilantro or parsley.
Let the soup sit for 3–5 minutes before serving.
Serving
Serve hot in a large bowl.
For the appearance shown in your photo, keep the vegetables chunky rather than blending the soup.
You can garnish with:
Fresh coriander
Parsley
A little black pepper
A squeeze of lemon
½ tsp extra-virgin olive oil
For a more substantial meal, serve with whole-grain bread, toast, rice or a small portion of cooked noodles.
Approximate Nutrition
For 1 of 6 servings, assuming 2 tbsp olive oil and vegetable stock:
Nutrient Approximate amount
Calories 120–150 kcal
Protein 4–5 g
Carbohydrates 17–21 g
Dietary fiber 5–7 g
Fat 5–7 g
Saturated fat <1 g
Sugar 6–8 g
Sodium 350–600 mg*
*Sodium varies substantially depending on the vegetable stock, bouillon and added salt.
These are recipe estimates, not laboratory measurements. Actual nutrition changes with the exact quantities and brands used. USDA FoodData Central provides food-composition data and notes that nutrient values can vary by food source and database type.
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Nutritional highlights
Broccoli and cabbage: provide fiber and micronutrients.
Carrots: contribute beta-carotene and natural sweetness.
Celery, onion and herbs: add flavor without requiring much fat.
Olive oil: provides unsaturated fat.
The soup is naturally low in calories if prepared without cream, cheese or large amounts of oil.
USDA FoodData Central specifically includes records for vegetables such as raw broccoli and green cabbage and provides nutrient information for individual foods.
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🌱 Dietary Information
Vegetarian: Yes
Vegan: Yes, if using vegan vegetable stock
Egg-free: Yes
Dairy-free: Yes
Nut-free: Yes, provided no nut-based stock or garnish is used
Gluten-free: Naturally, but check the vegetable stock/bouillon label
Low-calorie: Generally yes
High-fiber: Yes, compared with many broth-based soups
Easy Variations
Creamy vegetable soup
After cooking, blend 2–3 cups of the soup and return it to the pot. This makes the soup thicker without needing cream.
High-protein version
Add one of:
1 cup cooked chickpeas
1 cup cooked lentils
150–200 g cooked chicken
Cubed tofu
Spicy version
Add:
½–1 tsp chili flakes
1 chopped green chili
A little black pepper
Asian-style version
Replace the cumin and oregano with:
1 tbsp soy sauce
1 tsp grated ginger
½ tsp sesame oil
Green onion
A few drops of rice vinegar
Pakistani-style version
Add:
½ tsp cumin
¼ tsp turmeric
Green chili
Fresh coriander
A little lemon juice
Recipe Q&A
Q1. Can I use frozen vegetables?
Yes. Add frozen broccoli or mixed vegetables toward the end of cooking so they don’t become mushy.
Q2. How do I make the soup thicker?
Mash some of the vegetables against the side of the pot, blend 1–2 cups of soup, or add a small amount of cooked potato.
Q3. Can I make it without oil?
Yes. Sauté the onion and celery in a few tablespoons of water or broth instead.
Q4. Why is my soup bland?
The usual causes are insufficient salt, weak stock, or not enough acid. Add salt gradually, then finish with a little lemon juice.
Q5. How can I keep the broccoli green?
Don’t overcook it. Add it during the final 7–10 minutes and avoid prolonged boiling.
Q6. Can I prepare it ahead?
Absolutely. Refrigerate in a covered container and use within about 3–4 days. Reheat gently.
Q7. Can I freeze it?
Yes. Cool it promptly, portion it into freezer-safe containers and freeze. Vegetables such as cabbage and zucchini may become somewhat softer after thawing.
Q8. Can I use chicken stock?
Yes. It will give the soup a richer flavor, although it will no longer be vegetarian/vegan.
Q9. What makes this soup different from a creamy vegetable soup?
This version uses broth and whole vegetables rather than cream, flour or a blended dairy base, so it stays light and chunky.
Q10. Can I add noodles?
Yes. Add cooked noodles near the end, or cook small pasta separately and add it just before serving.
Q11. Is the soup suitable for children?
Generally, yes. Use less chili and keep the vegetables soft and appropriately sized for the child’s age.
Q12. What is the best way to recreate the soup in the photograph?
Use small, colorful vegetable pieces, plenty of broccoli and cabbage, a clear golden-green broth, fresh coriander/parsley, and don’t overcook the vegetables. The spoonful should contain several different vegetables, as shown in the picture.