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vegetable soup

Vegetable Soup

Written by Integrative Health Daily Staff

vegetable soup

Vegetable Soup

Savor a comforting bowl of Vegetable Soup, brimming with vibrant veggies in a savory broth. This easy recipe combines a variety of vegetables seasoned with herbs for a nutritious and flavorful meal.
Prep Time 15 minutes
Cook Time 1 hour
Course Lunch, Main Course, Soup
Servings 6


  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots  3 medium
  • 1 1/2 cups diced yellow onions  1 medium
  • 3-4 diced yukon gold potatoes
  • 4 cloves minced garlic
  • 2 quarts vegetable or chicken broth
  • 2 14.5 oz cans diced tomatoes
  • 1 1/4 cups dried lentils rinsed and picked over
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • sea salt to taste
  • fresh black pepper to taste
  • 1 1/2 cups diced zucchini 1 medium
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice


  • Heat olive oil in a large pot over medium-high heat.
  • Sautee carrots, potatoes and onions for 2 minutes, then add garlic and cook for an additional 2 minutes.
  • Pour in broth and tomatoes. Add lentils, basil, oregano, thyme, and season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 35 minutes, stirring occasionally.
  • Add zucchini and kale, simmering for an additional 10 minutes. If using spinach, add it in the last 2 minutes.
  • Stir in lemon juice and add up to 1 cup of water to achieve the desired consistency, as lentils may absorb more broth as the soup rests.


  • Opt for brown or green lentils and adjust cooking time accordingly. Red lentils cook in half the time.
Keyword beans, dairy free, detox friendly, dinner, gluten free, plant based, soup, vegan, vegetarian

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