Gluten Free Vegetable Soup
A hearty, healing soup packed with seasonal vegetables, this naturally gluten-free recipe is perfect for cozy nights or light, nourishing meals. It’s flexible, flavorful, and ideal for meal prep or plant-based eating.
Equipment
- large soup pot
- cutting board
- chef's knife
- wooden spoon
- measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 large potato, cubed
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 1.5 cups kale or spinach, chopped
- 1 juice of ½ lemon (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 6–8 minutes until softened.
- Stir in garlic, thyme, and basil. Cook for 1 minute until fragrant.
- Add the zucchini, green beans, and potatoes. Stir to combine.
- Pour in diced tomatoes (with their juice) and vegetable broth. Add the bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes or until vegetables are tender.
- Add kale or spinach in the last 5 minutes. Stir until wilted.
- Remove the bay leaf. Taste and adjust salt or pepper. Finish with a splash of lemon juice if desired.
Notes
Customize with seasonal produce or protein like chickpeas or shredded chicken. For a fuller meal, add gluten-free pasta or grains like quinoa. This soup freezes well, but avoid freezing if pasta is added.
Nutrition
Calories: 140kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 0.6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.4gSodium: 730mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 5600IUVitamin C: 22mgCalcium: 85mgIron: 2.1mg
Tried this recipe?Let us know how it was!