Go Back

Easy Weeknight Soup

A nourishing and flavorful soup that's light yet satisfying, packed with fresh vegetables and perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetable Base Ingredients
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth Use gluten-free broth to keep the recipe gluten-free.
  • 2 cups mixed vegetables Like carrots, peas, and corn; feel free to swap with your favorites.
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried herbs (thyme or basil)
  • Salt and pepper to taste
  • Optional: cooked protein (chicken, beans, etc.)

Method
 

Cooking
  1. In a large pot, sauté the onion and garlic over medium heat until translucent.
  2. Add the broth, mixed vegetables, and diced tomatoes.
  3. Stir in the dried herbs and season with salt and pepper.
  4. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
  5. If using, add cooked protein and heat through.
  6. Serve warm and enjoy every comforting spoonful!

Notes

For extra sweetness, use maple syrup or to thicken, use almond flour. This soup is fridge-friendly for up to 5 days and freezer-friendly for even longer. Avoid overcooking vegetables to retain their vibrant colors and crisp textures.