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30 Minute Healthy Vegetable Soup

A light and healthy vegetable soup loaded with vegetables and only 169 calories per serving!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: easy vegetable soup, healthy vegetable soup, vegetable soup recipe
Servings: 4 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


Calories: 143kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 1322mg | Potassium: 591mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12235IU | Vitamin C: 88.5mg | Calcium: 128mg | Iron: 2.7mg