Gentle Garden Vegetable Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A soothing, nutrient-rich soup with tender vegetables and herbs, designed for easy digestion and gentle nourishment. This Mediterranean soup recipe, ready in about 40 minutes, pairs olive oil, onion, and carrots for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 medium onion, diced
• 2 carrots, peeled and diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 cup fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 2 peeled and diced carrots, 1 diced zucchini, and 1 peeled and diced potato. Cook for 5 minutes, stirring frequently, until vegetables begin to soften.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp dried thyme, and bring to a gentle simmer. Cover and cook for 20 minutes, or until all vegetables are very tender.
4. Step 4: Remove from heat and blend with an immersion blender until completely smooth. Stir in 1/2 cup chopped fresh parsley and season with salt and pepper to taste.