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Meatless Soup Recipe
Marigold Voss

Meatless Soup Recipe

A simple and nourishing meatless soup packed with vegetables, herbs, and rich flavors. This comforting soup is perfect for a healthy, plant-based meal any day of the week.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: International, Vegetarian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil or vegetable oil
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots sliced
  • 1 cup Celery chopped
  • 1 cup Potatoes diced
  • 1 cup Zucchini chopped
  • 1 tsp Dried thyme or mixed herbs
  • ½ tsp Black pepper to taste
  • ½ tsp Salt adjust as needed
  • 4 cups Vegetable broth low sodium
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Vegetable prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add carrots, celery, potatoes, and zucchini to the pot.
  5. Sprinkle in dried thyme, salt, and black pepper.
  6. Pour in vegetable broth and stir to combine.
  7. Bring the soup to a boil, then reduce heat to low.
  8. Simmer uncovered for 20 minutes until vegetables are tender.
  9. Taste and adjust seasoning if needed.
  10. Garnish with fresh parsley and serve hot.

Notes

  • Add beans or lentils for extra protein.
  • Use seasonal vegetables for best flavor.
  • This soup freezes well for up to 2 months.
  • Serve with whole-grain bread for a complete meal.