There’s nothing like a warm bowl of soup to soothe your soul and nourish your body, and this Healthy Vegetable Soup Recipe does just that. It’s packed with fresh veggies and herbs, making it a comforting yet guilt-free meal you’ll want on repeat.

The image shows a white bowl filled with vegetable soup placed on a white plate. The soup has many layers: a clear broth with various bright, colorful pieces floating on top, including green kale leaves, orange carrot cubes, yellow corn, green peas, white potato chunks, and small bits of red tomato. The kale is curly and gives texture, while the other vegetables add color and shape contrast. A piece of broken brown bread is on the white plate beside the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Vegetable Soup Recipe
Top Tip
How to Serve Healthy Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Vegetable Soup Recipe

Why You'll Love This Recipe

I’m genuinely enthusiastic about this soup because it’s simple, flavorful, and endlessly adaptable. It’s the recipe I turn to when I want something hearty but still healthy, and I know you'll appreciate how easy it is to make, too!

Flavorful and Nutrient-Packed: Every spoonful bursts with vegetables gently cooked to bring out their best flavors.
Quick and Easy: From chopping to simmering, it takes just about 40 minutes—perfect for busy weeknights.
Customizable: You can tweak the veggies, herbs, or broth to suit your taste and what you have on hand.
Comfort Without Compromise: It’s satisfying and cozy, yet light enough to fit into your healthy eating goals.

The image shows a white pot filled with clear broth vegetable soup. Inside the soup are many small colorful pieces including bright orange carrot cubes, green peas, dark green kale leaves, yellow corn kernels, and small red tomato chunks. Bits of onion and celery float in the broth, which is light golden and slightly oily on top. The pot sits on a surface with a white marbled texture, and a wooden spoon handle can be seen resting on the edge of the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients create a beautiful balance of textures and flavors. The root vegetables bring earthiness, leeks add subtle sweetness, and the kale and peas finish it with fresh green notes. Plus, the herbs and garlic lift the whole pot perfectly.

Flat lay of two white ceramic bowls with golden olive oil and creamy unsalted butter, a pile of thinly sliced pale green and white leeks quartered lengthwise, a handful of small peeled and diced orange carrots, small diced pale beige parsnips, diced light green celery ribs, small diced peeled red-skinned potatoes with creamy white flesh, four whole uncracked garlic bulbs with papery white skins, a small white bowl of bright green peas, chopped deep green kale leaves, a few sprigs of fresh vibrant green parsley, a small white bowl filled with finely diced bright red whole tomatoes, a small white bowl with a pale yellow lemon wedge, a sprinkling of coarse black pepper, a pinch of sea salt crystals, a small white bowl of mixed dried Italian herbs and parsley flakes arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a fruity richness and aids in sautéing the veggies to develop flavor.
Ghee or unsalted butter: Gives the soup a silky mouthfeel and enhances the aroma.
Leeks: Their mild onion flavor forms a gentle base without overpowering.
Carrots: Sweetness that balances the savory elements.
Parsnips: Give a slight nuttiness and earthy depth.
Celery: Adds crunch and aromatic freshness.
Red potatoes: Help thicken the soup and add body.
Salt & black pepper: The fundamentals for seasoning and enhancing all the flavors.
Dried parsley & Italian seasoning: Provide herbal layers that complement the veggies.
Garlic: Infuses a warm, garlicky punch.
Whole tomatoes (drained, diced): Introduce acidity and sweetness for balance.
Vegetable or chicken broth: The heart of the soup’s liquid base, carrying all the flavors.
Peas: Burst of sweetness and vibrant color added at the end.
Kale: Loaded with nutrients and a bit of chew for texture contrast.
Fresh parsley: Brightens the soup right before serving.
Lemon squeeze: A final touch of acidity to elevate every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This healthy vegetable soup recipe is like a blank canvas, and I love tweaking it based on what’s fresh in my kitchen or what my family’s craving. Don’t hesitate to add your favorite veggies or swap herbs to keep it interesting.

Variation: I sometimes add chopped zucchini or green beans when they're in season for a little extra crunch and color, which everyone enjoys.
Dietary tweak: For a vegan twist, skip the butter and use all olive oil, plus vegetable broth instead of chicken broth.
Protein boost: Adding a can of drained chickpeas gives it some heartiness without changing the flavor much.

Step-by-Step: How I Make Healthy Vegetable Soup Recipe

Step 1: Prep Your Veggies

Start by prepping everything—the leeks sliced thin, carrots, parsnips, celery, and potatoes diced small. Having all of these ready saves you from stressing later, trust me on this. I like to keep my chopping uniform so everything cooks evenly.

Step 2: Sauté the Base Veggies

Heat your butter and olive oil together in a large pot over medium-high heat. Toss in the leeks, carrots, parsnips, celery, and potatoes with a pinch of salt and pepper. Cook for 3-4 minutes until they soften and start to look translucent—that’s when the flavors begin to build.

Step 3: Build the Flavor

Add your Italian seasoning, dried parsley, and garlic, stirring everything well so the garlic doesn’t burn and releases its aroma. Then stir in the diced tomatoes—this gives the soup a lovely tang—and pour in the broth to bring it all together.

Step 4: Simmer Gently

Turn the heat up to bring it to a boil, then reduce to a simmer. Cover the pot and let everything cook for about 15 minutes, until your vegetables are tender but still hold a little bite—this keeps the texture fresh and satisfying.

Step 5: Finish with Greens and Freshness

Finally, stir in the peas, kale, chopped fresh parsley, and squeeze in a bit of lemon. I love this final step because it brightens the flavors and adds vibrant color—plus it’s a lovely way to sneak in extra nutrients at the end. Taste and season to your liking.

Top Tip

Over the years, I've realized a few tweaks make this Healthy Vegetable Soup Recipe really shine—little tricks that are easy to miss but change everything.

Use both olive oil and butter/ghee: This combo gives a rich, well-rounded flavor and prevents your veggies from browning too quickly.
Don’t rush the sauté: Letting the veggies soften just right before adding liquids builds a deeper flavor base.
Add greens last: Adding kale and peas at the end keeps them bright and prevents overcooking.
Adjust seasoning after cooking: Always taste at the end—sometimes a pinch more salt or lemon juice lifts the whole dish beautifully.

How to Serve Healthy Vegetable Soup Recipe

Garnishes

I always keep things simple with fresh chopped parsley and a little cracked black pepper on top. Sometimes I add a dollop of Greek yogurt or a sprinkle of grated Parmesan for creaminess, which my family loves.

Side Dishes

Crusty whole-grain bread is my go-to for dipping—it adds the perfect satisfying crunch. A light green salad with a lemon vinaigrette pairs beautifully, balancing the warm soup with cool freshness.

Creative Ways to Present

On special occasions, I serve this soup in cute, individual mini pumpkins or bread bowls. It’s a fun way to make the meal feel festive and cozy, especially when sharing with friends or family.

Make Ahead and Storage

Storing Leftovers

I typically cool the soup completely, then transfer it to airtight containers and refrigerate. It stays fresh for up to 4 days; just stir gently before reheating to bring back the vibrant flavors.

Freezing

This soup freezes beautifully—just portion it into freezer-safe containers. I like to leave out the kale if I plan to freeze it, adding fresh greens when reheating to keep the texture crisp.

Reheating

Reheat gently over low-medium heat on the stove to avoid overcooking the veggies. If it feels thick, add a splash of broth or water. Add fresh kale or peas at this stage if you didn’t freeze them in.

Frequently Asked Questions:

Can I make this Healthy Vegetable Soup Recipe vegan?

Absolutely! Just skip the butter or ghee and use olive oil instead, plus choose vegetable broth instead of chicken broth to keep it fully plant-based.

How do I prevent the vegetables from getting mushy?

To keep the vegetables from becoming mushy, cook them until just tender rather than soft all the way through, and add delicate greens like kale and peas at the very end. This keeps texture balanced.

Can I use frozen vegetables for this soup?

Yes! Frozen vegetables can work well in a pinch—just add them toward the end of cooking since they generally require less time to cook fully.

What is the best way to reheat leftovers?

Reheat the soup slowly on the stove over medium-low heat, stirring occasionally. Adding a bit of broth or water can help if it’s thickened too much during storage.

Final Thoughts

This Healthy Vegetable Soup Recipe holds a special place in my kitchen—it’s reliable, wholesome, and comforting all at once. I hope you enjoy making it as much as I do, and find it becomes your cozy go-to whenever you want a bowl full of goodness and warmth. Give it a try—you’ll feel nourished and satisfied with every spoonful.