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+ servings
Vegan vegetable soup in a pot with large stirring spoon

Ultimate Vegetable Soup

This vibrant soup is nourishing, satisfying, and a great source of plant-based nutrients. Plus simple to customize with your own favorite additions!
AuthorKaitlin - The Garden Grazer
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
CuisineGluten-Free, Oil-Free, Vegan
Servings8 large bowls


  • 3-4 cloves garlic
  • 1 yellow onion
  • 1-2 medium carrots
  • 1 zucchini
  • 1 1/2 cups mushroom
  • 1 1/2 cups cabbage (I love purple for color)
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 1/2 cups cut green beans (can use frozen)
  • 1 1/2 cups peas (can use frozen)
  • 1 1/2 cups sweet corn (can use frozen)
  • 2 cups fresh baby spinach
  • 15 oz. can diced tomatoes (and/or fresh)
  • 8 cups vegetable broth
  • Salt to taste


  • Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
  • In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
  • Add garlic (and any dried herbs if using) and sauté 1 minute.
  • Add broth, tomatoes with juice, and all veggies (except spinach).
  • Increase heat and bring to a light boil.
  • Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
  • Stir in spinach during last couple minutes of cooking time. Salt to taste.


Yield: This makes a very large batch so cut if half if desired.
Herbs: Add dried herbs for more flavor (basil, oregano, parsley, etc.)
Frozen veggies: These work great as “fillers” if you want to quickly and easily add more veggies without all the prep (or if fresh produce isn’t available).
Freezing: Vegetable soup also freezes wonderfully. Be sure to let it cool completely before placing in the freezer.

Nutrition Per Serving (Estimate)

Calories: 114 kcal | Carbohydrates: 24 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 654 mg | Fiber: 6 g | Sugar: 10 g | Vitamin A: 3170 IU | Vitamin C: 66 mg | Calcium: 73 mg | Iron: 2 mg