Community-Sourced Spiced Vegetable Soup

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty vegetable soup with warming spices and fresh herbs, celebrating the spirit of shared knowledge and community support. This Mediterranean-inspired soup recipe (vegetarian, vegan), ready in about 45 minutes, pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 medium, diced zucchini
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 large diced yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika. Cook for 1 minute until spices become fragrant.
3. Step 3: Add 1 can (14 oz) diced tomatoes with their juice and 4 cups vegetable broth to the pot. Bring to a simmer.
4. Step 4: Add 1 medium diced zucchini and 1 can (15 oz) drained and rinsed chickpeas. Simmer uncovered for 20 minutes until vegetables are tender and flavors meld.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp fresh lemon juice for brightness before serving.