Easy Vegetable Soup recipes for the nights when I want a big cozy bowl of homemade vegetable soup that’s healthy, full of flavor, and doesn’t keep me in the kitchen for hours. This vegetable soup recipe in Instant Pot is exactly that. This one pot, weeknight meal is made with simple pantry ingredients, lots of colorful veggies, and a bright finish of herbs and lemon and fits perfectly into a weight loss meal plan.

As a nutritionist and recipe developer, I love that this hearty vegetable soup recipe is loaded with fiber, antioxidants, and feel good veggies but still tastes like comfort food.

You can keep it light and brothy, or turn it into a high protein vegetable soup by adding beans or lentils. It’s easy vegetable soup for weight loss is perfect for meal prep, cozy dinners, or a “reset” meal after a heavy weekend.

I have also given here vegetable soup variations, storage tips, and FAQs in this post so you can customize it to what you have in your fridge or freezer.

Why You’ll Love This Healthy Vegetable Soup

• Easy & one pot Soup: Everything simmers in a single pot on the stovetop. There’s a bit of chopping, but no complicated steps.
• Healthy & nourishing: Packed with vegetables, fiber and (if you add beans) plant-based protein. It’s naturally vegetarian, and easily vegan and gluten-free.
• Customizable: Use fresh or frozen vegetables, swap in what you have on hand, or add beans, lentils, pasta, or rice.
• Meal-prep friendly: This vegetable soup tastes even better the next day, and it freezes beautifully.
• Family-friendly: Mild flavors with lots of room to adjust seasoning, spice, and toppings for each bowl.

If you love cozy, veggie packed bowls, don’t miss my Homemade Tomato Soup it is just as easy and meal-prep friendly.

Nutritionist note: A bowl of this soup without add-ins can be a light meal on its own, or you can pair it with whole grain bread, grilled cheese, or a side salad for a more filling dinner.

Vegetable Soup Recipe Ingredients

This classic vegetable soup a mix of basic vegetables like carrots, peas, sweet corn, potatoes, celery ,green beans etc. You don’t need anything fancy just , a good broth, and a few smart flavor boosters.

Vegetables for the Vegetable Soup

Feel free to swap based on what you have, but here’s a great base mix:

• Onion: yellow or white; forms the flavor foundation.
• Carrots: add sweetness and color.
• Celery: adds depth and that classic soup flavor.
• Potatoes: Yukon gold or red potatoes hold shape nicely and make the soup hearty.
• Green beans: fresh or frozen; add texture.
• Peas & corn: usually added at the end; I often use frozen peas and corn. Sometimes I substitute peas for edamame.
• Leafy greens: baby spinach, kale, or Swiss chard can be added for extra nutrients.

You can also add:

• Zucchini or yellow squash
• Bell pepper
• Cabbage
• Mushrooms

Flavor Base

This soup base is packed with flavor without cream or butter:

• Olive oil: for sautéing; you can use avocado oil or another neutral oil.
• Garlic: fresh cloves, finely chopped or garlic powder.
• Tomato paste: adds umami and richness; cooking it briefly makes a big difference.
• Diced tomatoes: You can use fresh tomatoes (mix of cherry tomatoes and roma tomatoes. If you want to make vegetable soup using canned tomatoes, the canned fire-roasted tomatoes are fantastic here.
• Herbs: dried oregano, thyme, and rosemary are classic.
• Spices: black pepper, red pepper flakes or paprika (optional for a gentle kick).

Broth & Seasoning

• Vegetable broth: choose a good-quality, low-sodium broth so you can control the salt.
• Salt & pepper: season in layers as you cook; don’t wait until the end.
• Fresh herbs to finish: parsley or fresh thyme makes it feel fresh and “restaurant-y.”

Nutritionist Tip

If you want to boost the protein and make the soup more filling, add:

• Cooked beans (cannellini, chickpeas, kidney beans) or
• Cooked lentils

This will keep you full for longer and make the soup a complete, satisfying meal without feeling heavy.

How to Make Vegetable Soup Step by Step

This easy vegetable soup comes together in about 45 minutes, most of which is hands off simmering.

• Sauté the aromatics
  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add chopped onion, carrots, and celery with a pinch of salt.
  3. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
• Build the flavor base
  1. Stir in the garlic powder and Salt and herbs.
  2. Cook for 1–2 minutes, stirring constantly.

• Add potatoes, tomatoes & broth
  1. Add diced potatoes, diced tomatoes (with their juices), pea/edamame and corn along with vegetable broth. Add in tomato paste
  2. Stir, bring to a gentle boil, then reduce to a simmer.
  3. Simmer for about 15–20 minutes, or until the potatoes are just tender.
  4. Add green beans, frozen peas, and corn (and any other soft vegetables you’re using).
  5. Simmer for another 5–10 minutes, until all the vegetables are cooked but not mushy.

• Finish with greens & lemon
  1. Turn off the heat, add lemon juice or a splash of vinegar, and adjust salt and pepper to taste.
• Serve
  1. Ladle into bowls and top with fresh herbs.
  2. Drizzle with a little olive oil or a sprinkle of grated cheese if you like, and serve hot.

Instant Pot Vegetable Soup (Variation)

1. First, add some olive oil in instant pot or pressure cooker.
2. Add chopped onion, celery, carrot, beans Sauté for 3–4 minutes till the veggies start to soften but still look bright and fresh. Use the sauté function.
3. Now season: add salt, Garlic powder, black pepper, oregano.
4. Add mIx chopped tomatoes, Potatoes, edamame, corn, 
5. cook them for a few seconds so it loses that raw taste. Add in red chilli powder or paprika It’s optional though.
6. Next, pour in your vegetable broth and give everything a good stir.
7. Add Tomato paste mix it in, then cover with lid and pressure cook it on soup mode in IP set it for 15min.

That’s it! Your garden vegetable soup is ready, It’s low in carlories, high in volume and super satisfying.

You can store it in the fridge for up to 3 days or freeze in single portions so a healthy bowl is always ready when cravings hit.

Slow Cooker Vegetable Soup

• Sauté onions, carrots, celery, garlic, and tomato paste on the stovetop for best flavor.
• Transfer to a slow cooker along with potatoes, tomatoes, herbs, bay leaf, and broth.
• Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the potatoes are tender.
• Stir in green beans, peas, corn, and greens for the last 30–45 minutes of cooking.
• Finish with lemon, taste and adjust seasoning.

Variations & Add-Ins

This is where you can customize your vegetable soup recipe depending on your goals and soup ingredients in your kitchen.

High Protein Vegetable Soup

To turn this into a more filling, high-protein meal:

• Add 2 cups cooked beans (cannellini, chickpeas, kidney beans, or black beans).
• Or stir in 1–1½ cups cooked lentils.
• You can also stir in some cooked quinoa near the end for extra protein and texture.

Nutritionist tip: If you add beans or lentils, reduce the potatoes slightly to balance the carbs while keeping the soup hearty.

Low Carb Vegetable Soup

To make this soup lower in carbs:

• Swap potatoes with chopped cauliflower florets.
• Use extra non starchy veggies like zucchini, mushrooms, and green beans.
• Keep the same herb and broth base for flavor.

Make It Vegan & Gluten-Free

• This soup is naturally vegan if you use vegetable broth and don’t add any dairy toppings like cheese.
• It’s also gluten-free as long as your broth is labeled gluten-free and you don’t serve it with regular pasta or bread.

Add Grains or Pasta

• Stir in cooked pasta, rice, barley, or quinoa during the last few minutes of cooking or directly into individual bowls.
• If you add grains directly to the pot, keep in mind they will soak up broth as the soup sits add a splash of extra broth when reheating.

Storage, Freezing & Reheating

I often make a double batch of this vegetable soup on Sundays along with one more batch of meal prep-friendly soups so weekday lunches are fully sorted

Fridge:

• Let the soup cool to room temperature.
• Store in airtight containers in the refrigerator for up to 4 days.
• The flavors often deepen on day 2 and 3.

Freezer:

• Portion into freezer safe containers or bags, leaving some space at the top for expansion.
• Freeze for up to 3 months.
• Label with the date and variation

Reheating:

• Reheat gently on the stovetop over low medium heat, adding a splash of water or broth as needed.
• You can also reheat in the microwave in short bursts, stirring in between.
• If you added pasta or grains, they may absorb extra broth; just top up with more liquid and adjust seasoning.

What to Serve with Vegetable Soup

This vegetable soup recipe pairs well with:

• Whole grain bread, garlic bread, or crusty baguette
• Grilled cheese or a simple cheese toast
• A green salad or a basic side salad with a light vinaigrette
• Roasted vegetables or baked potatoes if you want a more substantial meal

You can also set up a little topping bar with:

• Freshly grated Parmesan (if not vegan)
• Red pepper flakes
• Fresh herbs
• A drizzle of olive oil or chili oil
• Lemon wedges

Frequently Asked Questions

More Healthy Soup Recipes

Here you’ll add internal links to your own soup recipes. Use descriptive anchor text:

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup– Vegetable Soup for Weight loss
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

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If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Rasedar Aloo Poori (Vegan Spiced Potato Curry)

Aloo Rasedar is a naturally vegan Indian curry made with tender potatoes simmered in a rich, tangy tomato gravy and served with fluffy, golden puris. What makes this Aloo Poori special is a homemade spice blend that layers deep, aromatic flavors without using onion or garlic. Ready in just 40 minutes using the Instant Pot, […]

READ:Rasedar Aloo Poori (Vegan Spiced Potato Curry)

Instant Pot Vegan Tortellini Soup

Imagine a steaming bowl of creamy tortellini soup that's rich, vibrant, and wholly plant-based-loaded with beans, fragrant herbs, and tender vegan tortellini swimming in a robust, tomato-based broth. This wholesome soup is your go-to for busy evenings: made entirely in the Instant Pot, it's ready in under 30 minutes. It's comfort food that doesn't compromise […]

READ:Instant Pot Vegan Tortellini Soup

My Mixed Lentils & Vegetables Khichdi is the ultimate cozy one-pot meal! A wholesome mix of lentils, rice, and veggies gently spiced with turmeric and red chili powder, then finished with a drizzle of ghee -  it's warm, comforting, and full of flavor every single time. Weeknight bowls of khichdi were my childhood, soft and […]

The post Instant Pot Mixed Lentils & Vegetables Khichdi appeared first on Ministry of Curry.

Instant Pot Vegan Sweet Potato Curry with Chickpeas

Instant Pot Chickpeas and potato curry is a simple satisfying & flavorful vegan recipe that can be made in 30 minutes. Try this tasty and creamy chickpea recipe today!

READ:Instant Pot Vegan Sweet Potato Curry with Chickpeas

This cabbage soup recipe for weight loss is a classic! Packed with fiber-rich vegetables, the fat-burning cabbage soup is light, satisfying, and perfect for meal prep. Whether you’ve heard about the 7-day cabbage soup diet recipe or you’re just looking for what goes in cabbage soup , this original cabbage soup diet recipe is wholesome, vegan, and incredibly flavorful.

This healthy, low-calorie soup meal keeps you full while supporting your weight loss goals. This hearty vegetable soup is packed with wholesome vegetables and bold flavors, perfect for lunch or dinner. This nutrition packed cabbage soup is also known as wonder soup.

Why You’ll Love This Weight Loss Cabbage Soup

• Low calorie & filling: Only around 100 calories per serving, making it the perfect detox cabbage soup.
• Vegan & gluten-free: A healthy vegetable soup that fits into most diets.
• Quick & easy: Made in under 30 minutes with simple ingredients.
• Meal prep friendly: Stores well in the fridge or freezer for busy days.
• Nutrient-Dense: Full of fiber, vitamins and minerals from fresh vegetables.
• Customizable: Make it spicy, add beans for protein, or keep it light for a weight loss soup recipe.

Ingredients Needed

• Olive Oil: Adds a light, healthy fat to sauté the vegetables.
• Onion, Carrots, and Celery: The holy trinity of soup bases for flavor and nutrition.
• Cabbage and Bell Peppers: Bulk up the soup with fiber and crunch.
• Tomatoes: Provide a tangy and slightly sweet base, or 1 can diced tomatoes
• Water: Helps create the perfect soup consistency.Or, 4 cups vegetable broth (low-sodium)
• Spices and Sauces: Mixed herbs, chili flakes, and optional chili sauces enhance the soup’s flavor profile.
• Fresh parsley or cilantro for garnish

Note: Full quantities are listed in the recipe card.

How to Make Cabbage Soup for Weight Loss

This easy cabbage diet soup recipe comes together in just a few simple steps:

• Sauté the aromatics: In a pressure cooker, Add olive oil and add chopped onions along with bay leaves. Saute the onion until the onions are softened. Add chopped tomatoes, carrots and celery, 1 cup of water and pressure cook for the 10 minutes.
• Add the cabbage: Stir in chopped cabbage and cook for 2 minutes.
• Add in salt to taste, mixed herbs, red chili flakes, green chilli sauce, red chilli sauce, cayenne pepper (if using), black pepper powder and mix well.

• Add 2 cups water and close the lid of the pressure cooker. Pressure cook on high and reduce the time to 5 Minute.
• After that allow it 5-7 minutes to cool down, open the lid after fully releasing the pressure. Your soup is ready!
• Serve: Garnish with fresh herbs and enjoy your fat burning soup hot.

Tips, Variations & Meal Prep

This cabbage soup recipe is versatile and easy to adapt to your diet:

• Add Protein: Mix in chickpeas, beans, tofu, or lean chicken for a heartier meal.
• Boost Vegetables: Try spinach, zucchini, bell peppers, or mushrooms for extra nutrients.
• Flavor Upgrades: Add a splash of soy sauce, lemon juice, or fresh herbs for a new twist.
• Diet-Friendly Swaps:
  • Keto: Reduce carrots and add zucchini or spinach.
  • Vegan: Stick with vegetable broth and plant-based proteins.
  • Gluten-Free: Ensure broth is gluten-free.
  • Paleo/Whole30: Use clean, additive-free broth and avoid legumes.

 Meal Prep Tip: This soup keeps well in the fridge for 3–4 days and can be frozen in single-serve portions for quick weight-loss friendly meals.

Substitutions You Can Make

• Oil: You can replace olive oil with avocado oil or skip it entirely for an oil-free version.
• Vegetables: Feel free to use zucchini, broccoli, or any leftover veggies you have on hand.
• Sauces: Skip chili sauces for a milder version or use soy sauce for an umami kick.
• Herbs and Spices: Experiment with fresh basil, thyme, or oregano if you prefer.

Cabbage Soup Diet – What You Should Know

The “Cabbage Soup Diet” is a popular 7-day low-calorie meal plan where cabbage soup is eaten daily along with specific food groups:

• Day 1: Unlimited cabbage soup + fruit (except bananas).
• Day 2: Soup + vegetables (avoid starchy ones).
• Day 3: Soup + fruits and vegetables.
• Day 4: Soup + bananas and skim milk.
• Day 5: Soup + lean protein (chicken/fish) + tomatoes.
• Day 6: Soup + protein + vegetables.
• Day 7: Soup + brown rice + vegetables + fruit juice.

Note: While some claim up to 10 lbs of weight loss in a week, I feel this plan is not nutritionally balanced so I use it only short-term. For long-term results, it is better to make cabbage soup as a healthy, low-calorie meal alongside balanced nutrition.

Health Benefits & Considerations of Cabbage Soup

Cabbage soup is naturally low in calories yet packed with fiber, vitamin C, vitamin K, and antioxidants, making it a light but filling option for weight loss. The high water and fiber content helps you feel full longer, which can reduce overall calorie intake.

However, the classic “Cabbage Soup Diet” is considered a short-term fad diet. Eating only cabbage soup for a week may result in quick weight loss, but it’s mostly water weight and can lead to nutrient deficiencies if followed too long. For sustainable results, enjoy this soup as part of a balanced meal plan alongside proteins, whole grains, and healthy fats.

Storing and Reheating

• Storing: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a pot over medium heat or in the microwave. Add a splash of water if it’s too thick.

FAQs about Cabbage Soup for Weight Loss

More Such Recipes

• Dumpling Soup Recipe – 15 Minutes
• Weight Watchers Zero Point Soup
• Broccoli Cheese Soup
• Lemon Coriander Detox Soup
• Tuscan White Beans Pasta Soup {Instant Pot}
• Homemade Tomato Soup
• Spinach Soup – Palak Soup

Watch Video

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Chettinad style Vegetarian Biryani -- spicy, flavorful and delicious dish.

The post Chettinad Vegetable Biryani Recipe appeared first on Cook's Hideout.

This is one of the simplest and tastiest dal recipes. I usually make spinach dal with toor dal and add either tomato or tamarind to make it slightly tangy. But for this dal, I kept it simple and you can the leafy spinach and the slight sweetness of moong dal; tadka with garlic completes the dish. This is my entry Cooking For Kids-Leafy Greens being hosted on this blog. Don't forget to send in your entries before June 30th.

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Easiest & tastiest chick peas curry cooked in the Instant Pot… In the Instant Pot, dump & go recipes are the easiest to cook. All we have to do is add all the ingredients to the pot & pressure cook. For making this chickpeas curry, I just dumped everything into the pot & pressure cooked […]

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Chicken Tikka Masala is an Indian-restaurant favorite rich-creamy tomato-based chicken curry. Made with tender cooked chicken marinated in yogurt, red chili powder, turmeric, and garam masala, this EASY recipe is cooked in just 30 minutes using the Instant Pot Pressure Cooker. This Recipe originally published in 2018 has been updated with new photos, a video,...

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A mildly spiced Indian curry, Chicken Korma is made with whole aromatic spices like cardamom, cloves, black pepper, and cumin that are simmered in a light and flavorful yogurt-based sauce. This flavorful curry along with pot-in-pot rice makes a wholesome and healthy Dinner in under 30 minutes using Instant Pot Pressure Cooker. This Recipe originally published...

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Instant Pot black beans and rice is a perfect one pot weeknight meal. This is a hearty and comforting dish that takes just a few minutes to put together. The best part of this dish is this is 100% vegan, quick and easy to make. My family loves topping it with our favorite toppings and...

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This Gujarati Trevti Dal recipe is a delicious and creamy mixed lentil dish that is simple to prepare. A versatile Indian recipe that is a combination of three dals can easily be made vegan and gluten-free. All you need is 30 minutes!

“Trevti”, a Gujarati word means three; that’s why in this Trevti dal recipe, three different dals (lentils) are used. The blend of dals in this recipe creates a perfect balance of flavor and texture, rendering a creamy texture.

A popular dal from Gujarati cuisine, trevti dal is also known as chevti dal or yellow dal and typically has no onion or garlic. This makes for a simple recipe that can easily be prepared for lunch or dinner and can be served as a soup or with rice.

This mixed lentil dish is a mildly flavored dal, making it perfect for small children who may not like things very spicy quite yet. It can be made by either using the stovetop pressure cooker method or the Instant Pot method, and both ways of preparing trevti dal are quick, easy, and mainly hands-off.

Reasons to love this recipe

• This Gujarati dal recipe is ready in just 30 minutes.
• Vegan-friendly and plant-based, making it a healthy and inexpensive option.
• High in protein and nutrient dense.
• Needs only a few ingredients – it is a no-onion-garlic dal recipe.

Here’s what you need to make the recipe

Variations to try

• For a dose of green, add spinach.
• Temper with ghee for a flavorful twist.
• You can also add the tempering at the end right before serving.
• Add curry leaves during tempering to amp up the flavor of this dal.
• Finish off with tempering instead of starting with it.
• Add onions and garlic – saute the chopped onions and garlic after adding the spices. Cook till the onions soften.

Prep ahead and storage tips

Refrigerator: Stores well in the refrigerator for up to 3 days.

Freezer: If you want to prep ahead, you could always make a double batch and stash it in the freezer for up to a month. Thaw overnight in the refrigerator before use.

Reheat: You can reheat trevti dal either in the microwave or stovetop. The dal thickens in the refrigerator, so you may have to add water to get it to the consistency you desire before you reheat it.

Other simple dal recipes to try

• Gujarati dal – a treasured recipe that has been adapted to cook in the Instant Pot. Best of all? You can cook your rice simultaneously, thanks to the pot-in-pot method.
• Instant Pot Langarwali Dal –  a creamy mixed lentil curry that cooks effortlessly in the Instant Pot.
• Moong dal khichdi – This one-pot, 5-ingredient meal is easy on your stomach and is perfect for all ages.
• Dal palak (Spinach and Tomato Dal) – This hearty, vegetarian spinach dahl cooks up in one pot for a comforting meal you can easily pair with fresh rice or roti.

The post Trevti Dal (Creamy Mixed Lentils) appeared first on Simmer to Slimmer.

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