Easy Vegetable Soup Recipe

Easy vegetable soup that includes potatoes, broccoli, and other vegetables! a dinner recipe that is suitable for vegans, paleos, and whole30

– 2 Tbsp avocado oil – ▢1 cup yellow onion, finely chopped (about 1/2 onion) – ▢3 cloves garlic, minced – ▢4 cups vegetable broth – ▢1 medium-sized russet potato, peeled and chopped – ▢2 large carrots, peeled and chopped – ▢1 zucchini, chopped – ▢1 crown broccoli, chopped – ▢2 vine-ripened tomatoes, or 1 (!4-oz) can diced tomatoes, drained – ▢2 tsp Italian seasoning – ▢1/4 tsp sea salt, to taste


Place avocado oil in a large stock pot and heat to medium-high. Sauté the onion for five minutes, stirring periodically, until translucent. 

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Sauté the garlic for two more minutes until it smells pungent. The pot should contain diced carrot and potato once broth is added.

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Put the lid on and bring the water to a boil. After around five minutes of cooking, the potato should be tender and just slightly al dente.

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Pour in the other ingredients, give it a good swirl, cover it, and bring it back up to a boil. 

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After boiling the soup, decrease the heat to a simmer and cook for five more minutes until the vegetables are done. 

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For tender vegetables, cook for 15–20 minutes more. Check the soup's flavor and add sea salt if needed. Serve big and relish!

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Healthy Sesame Chicken Recipe