Easy Green Vegetable Soup Recipe for Healthy Dinner

Easy Green Vegetable Soup is the cozy, comforting dinner you need tonight. After making this soup dozens of times, I’ve discovered the secret to keeping it creamy without any dairy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy No-Bake Chocolate Peanut Butter Pie Recipe for Dessert and Easy Red Velvet Brownies with White Chocolate Drizzle.

What You'll Need for Easy Green Vegetable Soup Recipe for Healthy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• 4 cups fresh kale
• Salt and pepper, to taste
• Garlic powder
• Onion powder
• Italian seasoning
• Red pepper flakes (optional)
• Salt and pepper
• Optional: Parmesan cheese
• Optional: Crusty bread
• Optional: Red pepper flakes

How to Make Easy Green Vegetable Soup Recipe for Healthy Dinner

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
2. Add vegetables: Stir in zucchini, vegetable broth, diced tomatoes, spinach, and kale. Bring to a boil, then reduce heat and let simmer for 15 minutes.
3. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
4. Season: Stir in garlic powder, onion powder, Italian seasoning, salt, and pepper. Taste and adjust seasoning if needed.
5. Serve: Ladle into bowls and top with your choice of toppings. Serve with crusty bread on the side.

Storing & Reheating Easy Green Vegetable Soup Recipe for Healthy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Easy Green Vegetable Soup Recipe for Healthy Dinner

Freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a spicy version, add a pinch of red pepper flakes when sautéing the vegetables.
• Best substitution: You can substitute the kale for spinach or Swiss chard.
• Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, let it simmer for a few more minutes to reduce.

Easy Green Vegetable Soup Recipe for Healthy Dinner

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Vegan, Gluten-free

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• 4 cups fresh kale
• Salt and pepper, to taste

Seasonings

• Garlic powder
• Onion powder
• Italian seasoning
• Red pepper flakes (optional)
• Salt and pepper

Optional Toppings

• Parmesan cheese
• Crusty bread
• Red pepper flakes

Instructions

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
2. Add vegetables: Stir in zucchini, vegetable broth, diced tomatoes, spinach, and kale. Bring to a boil, then reduce heat and let simmer for 15 minutes.
3. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
4. Season: Stir in garlic powder, onion powder, Italian seasoning, salt, and pepper. Taste and adjust seasoning if needed.
5. Serve: Ladle into bowls and top with your choice of toppings. Serve with crusty bread on the side.

Notes

• Chef tip: For a spicy version, add a pinch of red pepper flakes when sautéing the vegetables.
• Best substitution: You can substitute the kale for spinach or Swiss chard.
• Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, let it simmer for a few more minutes to reduce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 150
• Protein: 7g
• Fat: 5g
• Carbs: 22g
• Fiber: 6g
• Sugar: 6g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 0.8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Green Vegetable Soup Recipe for Healthy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Green Vegetable Soup Recipe for Healthy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!