Mixed Vegetable Soup is a light, healthy, and comforting dish made by simmering a variety of vegetables in a seasoned broth. It’s easy to customize, budget-friendly, and great as a starter or a full meal.
🥣 Mixed Vegetable Soup
🧾 Ingredients
- 1 tbsp oil or butter
- 1 small onion (chopped)
- 2–3 cloves garlic (minced)
- 1 carrot (diced)
- 1 potato (cubed)
- ½ cup green beans (chopped)
- ½ cup peas (fresh or frozen)
- ½ cup corn (optional)
- 1 small zucchini or bell pepper (optional)
- 4 cups vegetable or chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried oregano or mixed herbs
- Optional: chili flakes or lemon juice
👨🍳 Instructions
1. Sauté base
- Heat oil or butter in a pot.
- Add onion and garlic, cook until soft and fragrant.
2. Add vegetables
- Add carrots, potatoes, and green beans first.
- Stir and cook 2–3 minutes to build flavor.
3. Add broth
- Pour in broth and bring to a boil.
- Reduce heat and simmer 10–15 minutes.
4. Add softer vegetables
- Add peas, corn, and zucchini (if using).
- Simmer another 5–7 minutes until all vegetables are tender.
5. Season & finish
- Add salt, pepper, and herbs.
- Optional: squeeze lemon juice for brightness.
🍽️ Serving ideas
- 🥖 With garlic bread or breadsticks
- 🧀 Topped with parmesan cheese
- 🍚 Served with rice or noodles for a heavier meal
- 🌶️ With chili flakes for a spicy kick
🔥 Tips for best soup
- Cut vegetables evenly so they cook at the same rate.
- Don’t overcook—vegetables should stay slightly firm.
- Add leafy greens (spinach or kale) at the very end for freshness.
If you want, I can also make:
- 🍜 Creamy vegetable soup version
- 🥬 High-protein vegetable + lentil soup
- 🧊 Freezer-friendly meal prep version
- 🍲 Restaurant-style thick blended vegetable soup
