There’s something incredibly cozy about a pot of simmering soup on the stove, especially this one. This Healthy Vegetable Soup Recipe is packed with vibrant veggies and cozy herbs, making it a go-to for nourishment and comfort any day. It’s light, satisfying, and honestly, a little hug in a bowl.

A white bowl filled with clear vegetable soup sits on a white plate over white marbled surface. The soup has many small cubed layers of carrots, potatoes, celery, and bright green peas, mixed with dark green kale and garnished with finely chopped parsley on top. Two pieces of rustic bread lie on the plate beside the bowl. Part of a white bowl is visible in the background. The photo is taken in natural light, making the colors of the vegetables bright and fresh. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Vegetable Soup Recipe
Top Tip
How to Serve Healthy Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Vegetable Soup Recipe

Why You'll Love This Recipe

I’ve made this Healthy Vegetable Soup Recipe more times than I can count, and each time I’m reminded why it’s a kitchen staple. It’s easy, forgiving, and so packed with flavor you’ll forget it’s healthy too.

Simple, wholesome ingredients: fresh veggies, herbs, and a rich broth work together for a naturally delicious soup.
Quick and easy prep: I love how it all comes together in under an hour, perfect for weeknight dinners or meal prep.
Versatile and customizable: swap in your favorite veggies or adjust the herbs to match your mood or season.
Comfort meets nutrition: you get a heartwarming bowl packed with vitamins without any heaviness.

The image shows a white ceramic pot filled with vegetable soup, sitting on a white marbled surface. The soup has many layers of ingredients: bright green kale leaves floating on top, small cubes of orange carrots, yellow corn kernels, bits of red tomatoes, finely chopped green celery, and diced light yellow potatoes. The broth is clear with tiny herbs sprinkled throughout, giving it a fresh look. A wooden spoon rests on the edge of the pot’s handle, slightly touching the soup. The colors are vibrant and the textures range from soft vegetables to leafy greens. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a part in creating a balanced, flavorful soup that’s both satisfying and nourishing. Using a mix of root veggies with leafy kale and peas gives you texture and color, while the herbs and broth bring everything together into one harmonious bowl.

Flat lay of fresh whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with creamy unsalted butter, two white leeks quartered and thinly sliced, three peeled and diced bright orange carrots, three peeled and diced pale cream parsnips, three diced light green celery ribs, two small peeled and diced red potatoes, a small white ceramic bowl of coarse salt, a small white ceramic bowl of cracked black pepper, a small white ceramic bowl of dried green parsley flakes, a small white ceramic bowl of Italian seasoning herbs, four whole fresh garlic cloves unpeeled, a small white ceramic bowl with finely diced bright red tomatoes, a small white ceramic bowl filled with fresh green peas, a small pile of chopped dark green kale leaves, a small white ceramic bowl with freshly chopped bright green parsley, a lemon wedge with juicy yellow flesh placed beside the ingredients, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a light richness and helps sauté the veggies evenly without overpowering the flavors.
Ghee or unsalted butter: Brings a subtle sweetness and depth to the sautéed vegetables.
Leeks (white part only): Their mild onion flavor forms a fragrant base without being too sharp.
Carrots: Naturally sweet and colorful, they balance savory notes and add subtle texture.
Parsnips: Earthy and slightly sweet, they complement the carrots and add heartiness.
Celery ribs: A key member in that classic flavor trio, celery lifts the soup with a fresh crunch.
Red potatoes: These help thicken the soup slightly while keeping it light and creamy.
Salt and black pepper: Essentials for seasoning, just enough to enhance all those veggies.
Dried parsley and Italian seasoning: Their herbal notes infuse warmth and complexity.
Garlic: Pressed fresh for maximum punch — it gives the soup a lovely aromatic foundation.
Whole canned tomatoes: Drained and diced finely, they add brightness and a slight acidity that balances the sweetness.
Vegetable or chicken broth: The soul of the soup; homemade broth is ideal, but good-quality store-bought works great too.
Peas: Sweet bursts of flavor that lighten the texture toward the end of cooking.
Kale: Adds a peppery bite and boosts that nutritional punch.
Fresh parsley: A fresh sprinkle just before serving adds color and lively herbaceous flavor.
Small squeeze of lemon: A tiny splash of acidity to brighten everything up brilliantly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this soup true to the recipe because it’s just so balanced, but over time, I’ve enjoyed swapping in some seasonal or pantry staples depending on what’s in my fridge. I really encourage you to make it your own — that’s the beauty of this Healthy Vegetable Soup Recipe.

Variation: When kale isn’t in season, swiss chard or spinach work beautifully, and I’ve added chopped zucchini during the summer months to lighten it up even more.
Protein boost: Add in cooked beans like cannellini or chickpeas for extra filling power—works like a charm on chilly days.
Spice it up: Try a pinch of red pepper flakes or a dash of smoked paprika for a subtle kick that I often sneak in on busy weeknights.
Make it vegan/friendly: Stick with olive oil and skip the butter/ghee, and this soup is perfect for everyone around the table.

Step-by-Step: How I Make Healthy Vegetable Soup Recipe

Step 1: Sauté the Veggie Base

Start by heating the ghee (or butter) and olive oil together in a medium-large soup pot over medium-high heat. Once melted and shimmering, toss in the sliced leeks, diced carrots, parsnips, celery, and potatoes. Don’t forget a pinch or two of salt and pepper—they coax the veggies to release their flavors. Let everything cook for about 3–4 minutes, stirring occasionally, until the edges start to look translucent and you can smell those veggies softening. This step sets the flavor foundation for the soup.

Step 2: Add Herbs and Garlic

Sprinkle in the Italian seasoning, dried parsley, and freshly pressed garlic. Stir well so everything is evenly coated and fragrant. The garlic adds a lovely punch here, so make sure not to skip that. Cooking these aromatics with the base veggies helps blend all those herbaceous flavors.

Step 3: Bring It All Together with Tomatoes and Broth

Next, add the finely diced canned tomatoes, then pour in the vegetable or chicken broth. Turn the heat up a notch to bring the soup to a gentle boil. Once boiling, immediately reduce to a soft simmer and cover the pot. Let it cook for about 15 minutes, just until the veggies are tender but still hold a little bite—that perfect balance keeps the soup fresh and vibrant.

Step 4: Finish with Greens and Lemon

Turn off the heat and stir in the peas, kale, chopped fresh parsley, and a small squeeze of lemon. This last bit of lemon juice is my little secret—it brightens all the flavors in the best way. Give it a final taste and adjust salt or pepper if needed, then you’re ready to serve up this warm, wholesome bowl.

Top Tip

Having cooked this Healthy Vegetable Soup Recipe dozens of times, some tricks really make the difference between “just a soup” and an irresistible bowl of goodness. These tips have saved me many a cooking session!

Softening the vegetables: Don’t rush the initial sauté step — letting the leeks and root veggies gently soften first creates a flavorful base that elevates the whole soup.
Drain and seed the tomatoes: Removing excess liquid prevents the soup from becoming too watery, helping you control consistency better.
Add delicate greens last: Stirring in kale and peas after turning off the heat keeps their texture and bright color vibrant—cook them too long and they lose their charm.
Season incrementally: Add salt and pepper throughout cooking instead of all at once to layer the flavors perfectly.

How to Serve Healthy Vegetable Soup Recipe

healthy vegetable soup - Serving Suggestion

Garnishes

I usually sprinkle a little extra fresh parsley on top for that fresh herb kick and maybe a tiny drizzle of good olive oil. Sometimes I add a dollop of plain yogurt or a bit of grated Parmesan if I want a creamy, tangy touch—it’s those little extras that make the bowl feel special.

Side Dishes

This soup pairs perfectly with crusty whole grain bread or warm garlic naan — something you can dunk right in. On busy days, I keep a batch of toasted sourdough or a simple side salad ready to complement the heartiness of the soup.

Creative Ways to Present

For casual dinners, I love serving the soup in those classic enamel bowls with a sprinkle of seeds on top for crunch. When I want to jazz it up, especially for guests, I’ve served the soup with a parmesan crisp on the side and a vibrant swirl of chili oil—turns a humble soup into an elegant starter.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool down completely, then store it in airtight containers in the fridge. It keeps well for up to 4 days, which has saved me many busy weeknights when I just want something wholesome without fuss.

Freezing

This soup freezes beautifully. I portion it out into freezer-safe containers, leaving some headspace for expansion. When thawed, it still tastes fresh, though kale sometimes softens a bit, which I don’t mind at all.

Reheating

To reheat, I gently warm the soup on the stovetop over medium-low heat, stirring occasionally. I add a splash of broth or water if it looks too thick. Microwaving works too for a quick fix—just cover it to keep moisture in and stir halfway through.

Frequently Asked Questions:

Can I use frozen vegetables in this Healthy Vegetable Soup Recipe?

Absolutely! Frozen veggies like peas, carrots, and even chopped kale can be used when fresh aren’t on hand. Just add them toward the end of cooking so they don't overcook and lose texture.

Is this soup suitable for meal prepping?

Yes, this soup is fantastic for meal prep. It stores well in the fridge for several days and freezes beautifully, making it easy to grab a wholesome meal at any time.

Can I make this soup vegan?

Definitely! Just swap out the ghee or butter for extra olive oil, and make sure your broth is vegetable-based. The rest of the ingredients are already plant-based.

How do I adjust the seasoning if I want a spicier soup?

If you enjoy a little heat, adding red pepper flakes, a dash of cayenne, or a splash of hot sauce during the herb and garlic step works wonders. Start with small amounts and taste as you go to find your perfect level of spice.

Final Thoughts

This Healthy Vegetable Soup Recipe is one of those dishes that feels like it was made just for busy, modern life — wholesome, easy, and endlessly adaptable. I hope you enjoy making it as much as I do, whether as a quick solo lunch or a lovely meal to share. Give it a try, and I think you’ll find a new favorite in your kitchen.