Easy Vegetable soup

Easy vegetable soup

Everyone needs a good, easy vegetable soup recipe in their repertoire for days when you need healthy comfort food in minutes. 
Course Gluten free, Soup, Vegetarian
Cuisine American
Keyword Easy dinner, easy recipe, gluten free, Vegetable soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 93
Author Alida Ryder


  • 1 onion finely chopped
  • 2 carrots peeled and chopped
  • 1 celery stick finely chopped
  • 2 small leeks finely chopped
  • 2 garlic cloves crushed
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 red bell pepper chopped
  • 1 cup butternut squash chopped
  • 1-2 cups mushrooms sliced
  • 2 cups mixed green vegetables (I used broccoli, zucchini and green beans)
  • 1 cup crushed tomatoes
  • 6 cups vegetable stock
  • fresh parsley to serve
  • Parmesan/Vegetarian Parmesan to serve


  • Heat a few tablespoons of oil in a large pot and add the onion, carrot, celery and leeks along with the garlic and herbs and cook until fragrant and starting to caramelize. 
  • Add the peppers, butternut squash and mushrooms and cook for 5-10 minutes or until the vegetable start to soften and caramelize. 
  • Add the green vegetables and stir to combine before adding the crushed tomatoes and stock. Season to taste then bring to a simmer. 
  • Cover with a lid and allow to simmer for 15 minutes.
  • Remove the lid, check seasoning and simmer for another 5 minutes. 
  • Serve topped with fresh parsley and Parmesan/vegetarian Parmesan. 



Calories: 93kcal | Carbohydrates: 21g | Protein: 3g | Sodium: 1516mg | Potassium: 577mg | Fiber: 4g | Sugar: 10g | Vitamin A: 10630IU | Vitamin C: 55.7mg | Calcium: 57mg | Iron: 1.4mg