30 Minute Healthy Vegetable Soup

A light and healthy vegetable soup loaded with vegetables and only 169 calories per serving!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: easy vegetable soup, healthy vegetable soup, vegetable soup recipe

Servings: Servings

Calories: 143kcal

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