Easy Soup Recipe: Simple, Quick, and Delicious Homemade Comfort Food
This easy soup recipe whips up a comforting, healthy vegetarian soup in under 30 minutes—a simple, delicious homemade meal for busy weeknights.
Ingredients
- 2 tablespoons extra-virgin olive oil cold-pressed, like California Olive Ranch
- 1 medium yellow onion diced (sweet onions add mild flavor)
- 2 cloves garlic minced (fresh or jarred)
- 2 carrots carrots peeled and chopped (firm, bright orange)
- 2 celery stalks celery stalks chopped (trim ends for tenderness)
- 1 medium potato potato diced (Yukon Gold or russet for creaminess)
- 4 cups low-sodium vegetable broth homemade or Imagine brand
- 1 cup kale or spinach chopped (remove thick stems)
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- Salt and pepper to taste
- 1/4 cup white beans or chickpeas for extra protein (optional)
- fresh parsley or a dollop of Greek yogurt for garnish (optional)
Instructions
- Warm the olive oil in a large pot over medium heat until it shimmers—this prevents burnt garlic.
- Add onion and a pinch of salt; stir for about 4 minutes until edges turn translucent. Toss in garlic and cook 30 seconds more, breathing in that fragrant aroma.
- Stir in carrots, celery, and potato; cook for 5 minutes, stirring occasionally, until veggies start to soften.
- Pour in vegetable broth, sprinkle thyme, and bring to a gentle boil—watch for tiny bubbles around the edges.
- Lower heat and simmer for 15 minutes, or until potatoes are tender when pierced with a fork. Taste, then season with salt and pepper.
- For a silky finish, use an immersion blender until smooth, or carefully transfer half the soup to a blender and pulse.
- Stir in kale or spinach; cook 2–3 minutes until just wilted. If using beans, add now to warm through.
- Ladle into bowls and top with parsley or a swirl of yogurt. Pair with crusty bread or a crisp side salad.
Notes
If you prefer a chunkier texture, skip the immersion blender or only pulse half the soup. Adjust thickness by adding more broth or simmering a bit longer. Leftovers often taste even better the next day once flavors meld.
Nutrition
Calories: 150kcal
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