Introducing you to a super easy Garden Vegetable Soup recipe that is not only incredibly nutritious but also bursts with the flavors of freshly picked vegetables from your garden. With vibrant additions like zucchini, leeks, onions, carrots, and more, this hearty homemade vegetable soup is ready in under half an hour and delivers a taste as delicious as Alton Brown soup.
Sprinkled with freshly grown broccoli sprouts, herbs or even croutons, you are in for a real treat.
Soup Recipes
As we delve into the world of delicious soups, let us not forget the additional flavors I have on a blog for you.
From the simplicity of egg drop soup to the comforting richness of pumpkin soup, the tangy twist of sauerkraut soup, the classic charm of tomato soup, and the earthy warmth of root vegetable soup – these diverse creations are just a glimpse of what is in here.
And if you are on the lookout for more, check over 35 fantastic low-carb soup recipes from me and my blogger friends.
Calories in Vegetable Soup
Knowing the calories in this garden vegetable soup as you consider your food choices is helpful.
For a whole bowl of soup, you only have 66 calories.
This soup is filling and good for you, so you can enjoy it without worrying too much about your calorie intake.
How To Make This Recipe
Creating vegetable soup is easy with these simple steps and only one pot. The ingredients are easy to find or pick in your garden, and the process is straightforward so you can have a tasty and comforting bowl of soup in no time.
I have also included a step-by-step video instruction for those who prefer more visual steps.
Kitchen Gadgets Needed:
- Cooking Pot
Ingredients Needed:
- Butter
- Red Onions
- Garlic
- Leek
- Spring Onions
- Carrots
- Zucchini Squash
- Broccoli
- Green Peas
- Salt
- Water or Broth
- Parsley
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO HOMEMADE GARDEN VEGETABLE SOUP RECIPE
First Step: Prepare Ingredients
To make this soup, thoroughly clean and cut your fresh vegetables.
Chop into small cubes, which will shorten your cooking time.
Second Step: Onion, Garlic and Carrots
Using a large pot on a stove, heat up butter, add onions and chopped garlic, and cook to caramelize.
Add the leeks and spring onions and mix. Add the carrots and mix.
Third Step: Continue With your Garden Vegetables and Water
Add the zucchini or yellow summer squash, broccoli, green peas or any other vegetables in your garden. Fill up with water, chicken broth or vegetable broth, bring the soup to a boil, and continue to cook for 4 to 5 more minutes.
Fourth Step: Finish Up With Salt and Herbs
Add salt and pepper to taste. In the middle, combine your fresh herbs tight together.
Cover the soup and bring to a simmer for 15 minutes until your zucchini are tender, stirring occasionally.
Once done, remove from heat and serve immediately.
TIPS AND TRICKS:
- Vegetables – Feel free to use whatever vegetables you wish: green beans, kale, bell pepper, diced tomatoes, white beans, celery, cauliflower, or garden produce. You can use fresh or frozen vegetables for this recipe.
- Lemon juice – If you want to give the soup Alton Brown’s flavors, squeeze half a lemon in.
- Seasoning – Combine parsley, oregano, rosemary and other fresh herbs in the garden and tighten them together. This goes into the middle of the soup to add more garden flavor.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
What To Serve With Homemade Vegetable Soup?
This great recipe for homemade vegetable soup pairs wonderfully with crusty bread and a sprinkle of parmesan cheese or a simple green goddess salad. You could also enjoy it on its own for a wholesome meal.
How Do I Store This Healthy Soup?
Storing this good vegetable soup is easy. Allow it to cool, then store it in an airtight container in the refrigerator. When you are ready to enjoy it again, gently reheat in the microwave, stovetop soup pot or Dutch oven.
Canning vegetable soup
If you want to preserve this versatile recipe, canning vegetable soup is a fantastic option. Follow proper canning procedures to ensure your homemade soup remains delicious and ready to enjoy whenever needed.
Absolutely. Freezing soups, including this homemade vegetable soup, is a convenient meal preparation. After making this soup, let it cool, then portion it into freezer-safe containers. When you’re ready to enjoy it, thaw and reheat in a pot on the stove for a quick and satisfying meal.
Extra Best Recipes To Look At
After you enjoy our delicious homemade vegetable soup, do not miss out on more culinary delights.
If you are craving comfort, try our egg noodles or the most popular recipe on the blog, our farmer’s bread. Additionally, indulge in keto French fries, delicious keto spaghetti, and the best-ever breakfast low-carb buns to satisfy your taste buds.
Pin For Later
Need Support or have Questions? Join our Free Facebook Group.
Follow us on Pinterest, Facebook, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Full Recipe With Print Out Option
Thank you for giving us 5 stars
Garden Vegetable Soup
Equipment
Ingredients
- 2 Tablespoons of Butter
- 1 Cup Chopped Red Onions
- 4 Cloves Garlic
- 1/2 Cup Chopped Leeks
- 1/2 Cup Spring Onions
- 1.5 Cups Colourful Carrots
- 1.5 Cups Zucchini Squash
- 2 Cups Broccoli
- 1.5 Cups Green Peas
- 2 Tablespoons Salt with Dry Herbs
- 2 Litres Water or Broth
- Fresh Parsley
Instructions
- To make this soup, thoroughly clean and cut your fresh vegetables. Chop into small cubes, which will shorten your cooking time.
- Using a large pot on a stove, heat up butter, add onions and chopped garlic, and cook to caramelize. Add the leeks and spring onions and mix. Add the carrots and mix.
- Add the zucchini or yellow summer squash, broccoli, green peas or any other vegetables in your garden. Fill up with water, chicken broth or vegetable broth, bring the soup to a boil, and continue to cook for 4 to 5 more minutes.
- Add salt and pepper to taste. In the middle, combine your fresh herbs tight together. Cover the soup and bring to a simmer for 15 minutes until your zucchini are tender, stirring occasionally. Once done, remove from heat and serve immediately.
Video
Notes
- Vegetables – Feel free to use whatever vegetables you wish: green beans, kale, bell pepper, diced tomatoes, white beans, celery, cauliflower, or garden produce. You can use fresh or frozen vegetables for this recipe.
- Lemon juice – If you want to give the soup Alton Brown's flavors, squeeze half a lemon in.
- Seasoning – Combine parsley, oregano, rosemary and other fresh herbs in the garden and tighten them together. This goes into the middle of the soup to add more garden flavor.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
Keto & Low Carb Recipes using Bone Broth
Bone Broth, stock or any broth are the perfect addition to different varieties of keto or low carb dishes. Have it in the kitchen for all the time.
I experimented with different veggies like bell peppers and white beans and it turned out so delicious. It was a hearty and flavorful soup. Paired it with crusty bread and it’s perfect for a cozy dinner!
Great that you have tried other veggies, just remember that beans are sill high in carbs and we try to avoid them. But for the other family members, who are not following low carb its just perfect idea.