Cozy Up with Quick Vegetable Soup for a Healthy Dinner

Transform everyday vegetables into a warm, comforting bowl of Vegetable Soup. It's quick, healthy, and versatile.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 244

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 cups Vegetable Stock Switch to chicken stock for added richness.

For the Vegetables

1 cup Green Peas Frozen peas are perfect for convenience.
2 medium Carrots Use fresh or frozen.
2 cups Kale Feel free to swap with spinach or Swiss chard.
2 medium Potatoes Consider freezing capabilities.
1 cup Corn Toss in frozen corn towards the end.
1 cup Parsnips Can substitute with extra carrots or rutabaga.

For Cooking

1 tablespoon Olive Oil Any neutral oil can substitute.
2 cloves Garlic Use fresh cloves or minced.

For Finishing Touches

1 tablespoon Fresh Herbs e.g., parsley, thyme.
1 tablespoon Lemon Juice Adjust according to your taste preference.

Equipment

large pot

Method

Step-by-Step Instructions

Wash and chop all vegetables into uniform pieces.
Heat olive oil in a pot and sauté minced garlic for 1-2 minutes.
Add chopped carrots and parsnips, cooking for 3-4 minutes.
Pour in vegetable stock and bring to a gentle simmer.
Add potatoes, corn, green peas, and kale. Simmer for 10-15 minutes.
Stir in lemon juice and fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 244kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, taste and adjust seasoning as needed. Freezing potatoes separately helps maintain texture.

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