A light, comforting vegetable soup inspired by your picture, packed with broccoli, cabbage, carrots, zucchini, celery, onion, and herbs in a flavorful broth.

 Ingredients

Vegetables

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 small zucchini, diced
• 2 cups green cabbage, thinly sliced
• 1½ cups broccoli florets
• 1 medium potato, peeled and diced — optional
• ½ cup green beans, chopped — optional
• 2 tbsp fresh parsley, chopped

Broth & Seasoning

• 6 cups vegetable or chicken broth
• 1 cup water, if needed
• 1 tsp Italian seasoning
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp black pepper
• ¾ tsp salt, or to taste
• ½ tsp paprika
• 1 tbsp lemon juice
• 1 bay leaf

Optional

• ½ cup diced tomatoes
• ¼ tsp red pepper flakes
• 2 tbsp grated Parmesan for serving

 Instructions

1. Prepare the Vegetables

Wash all the vegetables thoroughly.

Dice the carrots, celery, zucchini, and potato into small, evenly sized pieces.

Thinly slice the cabbage and cut the broccoli into small florets.

Keeping the pieces fairly small helps everything cook evenly.

2. Sauté the Aromatics

Heat 2 tablespoons olive oil in a large soup pot over medium heat.

Add the chopped onion and celery.

Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30–60 seconds.

3. Add the Carrots & Potato

Add the carrots and diced potato, if using.

Stir and cook for about 2 minutes.

4. Add the Broth

Pour in the vegetable or chicken broth.

Add:

• Italian seasoning
• Thyme
• Garlic powder
• Black pepper
• Paprika
• Salt
• Bay leaf

Stir everything together.

5. Simmer

Bring the soup to a gentle boil.

Reduce the heat to low-medium, cover partially, and simmer for approximately 12–15 minutes.

The carrots and potatoes should begin becoming tender.

6. Add the Cabbage & Zucchini

Add the sliced cabbage and diced zucchini.

Stir well.

Continue simmering for 7–8 minutes.

7. Add the Broccoli

Add the broccoli florets during the final 5–6 minutes of cooking.

This keeps the broccoli tender while helping it retain some texture instead of becoming mushy.

Add green beans at this stage as well if using.

8. Finish the Soup

Remove the bay leaf.

Stir in the fresh parsley and 1 tablespoon lemon juice.

Taste and adjust the salt and pepper.

If the soup is too thick, add a little water or additional broth.

9. Serve

Ladle the hot soup into bowls.

Garnish with fresh parsley and, if desired, a small sprinkle of Parmesan.

Serve warm with crusty bread or a side salad.

 Tips for the Best Vegetable Soup

• Don’t overcook the vegetables. Adding them in stages keeps different vegetables at their best texture.
• Cut everything into similar-sized pieces.
• For deeper flavor, sauté the onion, celery, and garlic before adding the broth.
• Fresh lemon juice at the end brightens the entire soup.
• For a thicker soup, mash a few pieces of potato against the side of the pot.

 Variations

Protein-rich: Add cooked shredded chicken, white beans, chickpeas, or lentils.

Tomato vegetable soup: Add 1 cup crushed tomatoes or diced tomatoes with the broth.

Creamy: Blend 1–2 cups of the finished soup and stir it back into the pot.

Spicy: Add red pepper flakes or a little chili powder.

Low-carb: Skip the potato and add extra zucchini, cabbage, broccoli, or cauliflower.

 Storage

Allow the soup to cool before refrigerating.

Store in an airtight container in the refrigerator for 3–4 days.

It can also be frozen for approximately 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Q&A

Can I use frozen vegetables?
Yes. Frozen broccoli, green beans, peas, or mixed vegetables work well. Add them toward the end of cooking.

Can I make this soup without oil?
Yes. Sauté the onion and celery with a small amount of broth instead.

Can I add chicken?
Yes. Add fully cooked shredded chicken during the final 5 minutes so it heats through without becoming dry.

How can I make it more filling?
Add chickpeas, white beans, lentils, cooked chicken, or a small amount of pasta.

Can I make it ahead of time?
Yes. In fact, the flavors often become even better after the soup rests. Reheat gently before serving.