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homemade garden fresh vegetable soup

Homemade Vegetable Soup

This nourishing vegetable soup transforms simple garden vegetables into a creamy, satisfying bowl of comfort. With minimal prep and forgiving cooking methods, it's the perfect recipe for busy weeknights or meal prep. The natural sweetness of carrots and parsnips balances beautifully with fresh dill, while the immersion blender creates a velvety texture that's both hearty and wholesome.
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Course: Appetizer, Snack, Soup
Cuisine: American
Keyword: Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 85kcal

Equipment

Chopping Board
Chef's Knife
Stockpot
Immersion Blender

Ingredients

  • 3 zucchini peeled
  • 2 zucchini unpeeled
  • 3 big carrots
  • 2 onions
  • 1 bunch fresh dill
  • 1 8 ounce bag cauliflower
  • 1 parsnip
  • Salt to taste
  • Black pepper to taste
  • Chicken soup powder to taste

Instructions

  • Wash and chop all vegetables into roughly equal chunks, approximately 1-2 inches in size.
  • Place all chopped vegetables in a large pot.
  • Fill the pot 3/4 of the way with cold water, ensuring vegetables are completely covered.
  • Bring to a boil over high heat, then reduce heat to medium and simmer until vegetables are fork-tender, about 20-25 minutes.
  • Add salt, pepper, and chicken soup powder to taste, starting with small amounts and adjusting as needed.
  • Using an immersion blender, blend the soup until smooth and creamy, or leave slightly chunky if preferred.
  • Taste and adjust seasonings before serving hot.

Notes

Mix of peeled and unpeeled zucchini adds texture variation and saves prep time
Vegetables can be chopped up to 24 hours ahead and stored covered in refrigerator
Soup can be made completely ahead and reheated gently on stovetop
For vegetarian version, substitute vegetable bouillon for chicken soup powder
Frozen cauliflower works just as well as fresh and requires no additional prep
Fresh dill can be replaced with 2 tablespoons dried dill if needed
Soup freezes well for up to 3 months in freezer-safe containers
Add extra water during reheating if soup becomes too thick after storage

Nutrition

Serving: 1.3Cup | Calories: 85kcal | Carbohydrates: 19g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 380mg | Potassium: 520mg | Fiber: 5g | Sugar: 12g