Healthy Homemade Vegetable Soup (Gluten Free + Vegan) -

Healthy Homemade Vegetable Soup (Gluten Free + Vegan)

This healthy vegetable soup is naturally vegan and low carb, made with fresh vegetables, veggie broth, and a few pantry ingredients. It’s budget-friendly, freezer-friendly, and can be made any season with always-available grocery store produce. Meal prep this easy soup recipe and eat ALL the veggies for days. Veggie soup recipe includes Instant Pot and Stove Instructions.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 20 minutes

Cook Time 30 minutes

Servings 1-cup servings

Calories 69kcal

Author Traci - TheKitchenGirl.com

Ingredients

2 Tbsp Extra Virgin Olive Oil
1/2 Red Onion diced (1/2 cup)
1 stalks Celery chopped (1 cup)
1 Carrot diced (1 cup)
5 cloves Garlic chopped
1/4 lb. Broccoli chopped (2 cups)
1/4 lb. Cauliflower chopped (2 cups)
1/4 lb. Green Cabbage chopped (2 cups)
1/2 lb. Yellow and Green Zucchini chopped (4 cups)
1/2 lb. Whole Tomatoes chopped (or 14oz can Reduced Sodium Diced Tomatoes with juice)
4 cups Reduced Sodium Vegetable Broth
1/4 tsp Italian Seasoning
1 tsp Kosher Salt
1/2 tsp Black Pepper
1 Bay Leaf
(optional) Lemon Zest for garnish
(optional) Fresh Parsley for garnish

Instructions

Instant Pot Vegetable Soup

Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
When the display reads "Hot", add ONION, CELERY, CARROT, and GARLIC; sauté until tender for about 5 minutes, stirring as needed.
Add BROCCOLI, CAULIFLOWER, CABBAGE, GREEN and YELLOW ZUCCHINI, TOMATOES, VEGETABLE BROTH, and SEASONINGS; stir to combine.
Press the "Cancel" function on the Instant Pot.
Secure the lid and turn the pressure release valve to the "Sealing" position.
Select "Manual" and set the Instant Pot on "High" pressure for +2 minutes.
When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the "Venting" position.
The cooker automatically goes into "Keep Warm" mode until you shut it off.

Stove Cooked Vegetable Soup

Heat OLIVE OIL in a 4-quart soup pot on medium-high heat.
Add ONION, CELERY, CARROT, and GARLIC; sauté until tender for about 5 minutes, stirring as needed.
To the pot, add BROCCOLI, CAULIFLOWER, CABBAGE, GREEN AND YELLOW ZUCCHINI, TOMATOES, VEGETABLE BROTH, and SEASONINGS; stir to combine.
Turn heat to HIGH and heat the soup it starts to boil; then turn heat to medium-low and simmer for 20-30 minutes until all veggies are tender.

Serving and storage

Serve veggie soup warm. Garnish options: lemon zest, fresh parsley, croutons, or grated parmesan cheese.
Refrigerate veggie soup in an airtight container up to 5 days.
To freeze, store in freezer-safe containers for up to 3 months.

Video

Notes

Yield: 8 cups

Serving size: 1 cup

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

RECIPE NOTES:

We freeze this soup in quart-sized Ziploc bags. It's perfect for thawing and reheating on a very busy weeknight. The veggies maintain their tenderness and the soup was even more flavorful!

Nutrition