30 minute healthy vegetable soup recipe with 6 veggies and only 169 calories per serving! A vegetarian soup recipe you’ll love!
This post is sponsored by College Inn
I was decidedly anti-soup for about 25 years, and pretty suspicious of anyone who said they were in the mood for soup. My moods led me to cake, so.
But then I came around. I went from loathing soup liking it, the same way I did with skinny jeans. And I almost think it was the same winter when I flipped on both. Was it 2012? Was Mercury in retrograde that entire year?
I think my soup hang-up was always: Why am I pouring a drink in a bowl and forcing myself to eat it with a spoon? Only when I started to make my own soups did I realize how filling soup could be, how convenient and easy it is to throw every leftover veggie in my fridge into a pot along with some broth and make something delicious, and how good it feels to know I’m packing a bowl with veggies and nutrients.
So often, I’ll get to the end of the week and survey my kitchen for what’s leftover: a stray onion, garlic, a few carrots in the fridge, a head of broccoli, a fresh herb or two, half a box of baby spinach just about to wilt…
I can’t let that food go to waste, so I pull down a few cartons of College Inn Fat Free Reduced Sodium Garden Vegetable Broth, which I always have on hand for instances just like this, and turn it all into a 30-minute, veggie-loaded soup!
Sometimes there’s nothing better than a simple recipe, and that’s what this is. Completely uncomplicated and consistently great. All it relies on is 6 of your favorite veggies, College Inn broth, and the flavors of bay, fresh parsley, and thyme. From turning on the burner to ladling it in your bowl, it should take you about 30 minutes. How easy is that? (-Ina Garten)
Now that we’re surrounded by holiday treats, parties, and Friendsgivings, it’s kind of nice to make something light and loaded with good stuff, isn’t it? This soup is about balance and it just may be the antidote to feeling stuffed after Thanksgiving? I’ll test that theory and report back.
30 Minute Healthy Vegetable Soup
- 1 tablespoon extra-virgin olive oil
- 2 leeks white and light green parts only, chopped (or 1 medium onion, chopped)
- 1 large carrot chopped
- 3 garlic cloves minced
- 1 medium sweet potato peeled and chopped into ½-inch pieces
- 2 32- ounce containers College Inn Fat Free and Reduced Sodium Garden Vegetable Broth
- 2 bay leaves
- ½ teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 cups packed chopped kale or baby spinach
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons chopped fresh thyme leaves
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the leek and carrot and cook, stirring frequently, until just beginning to soften, 3 to 4 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, 30 seconds. Add the sweet potato, 1 cup of water, the broth, bay leaves, salt, and pepper, and bring to a simmer.
- Simmer, lowering the heat if you need to, until the sweet potatoes are tender, about 10 minutes.
- Add the broccoli, cauliflower, and kale and cook until the broccoli is bright green and tender but not soggy, 2 to 3 minutes.
- Stir in the parsley and thyme. Taste the broth and season with more salt and pepper if needed
This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.