Low-Calorie Root Vegetable & Herb Soup
A vibrant, nutrient-dense soup featuring seasonal root vegetables simmered in aromatic herb broth, perfect for a light yet satisfying meal. This american-inspired vegetarian ready in about 55 minutes pairs large, finely chopped onion, minced garlic, low-sodium vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 "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 medium, peeled and diced (1/2 inch) carrots
- 2 medium, peeled and diced (1/2 inch) parsnips
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 4 cups, low-sodium vegetable broth
- 1 cup, diced zucchini
- 1 tsp, dried thyme
- 1/2 tsp, dried rosemary
- 2 tbsp, fresh, chopped parsley
- 1 tbsp olive oil
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 2 medium peeled and diced carrots, 2 medium peeled and diced parsnips, and 1 large finely chopped onion. Sauté for 5 minutes until vegetables soften and onion becomes translucent.
- Step 2: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
- Step 3: Pour in 4 cups low-sodium vegetable broth, then add 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Step 4: Stir in 1 cup diced zucchini and continue simmering for 10 minutes until all vegetables are tender.
- Step 5: Season with salt and pepper to taste, then remove from heat. Stir in 2 tablespoons fresh chopped parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Calorie Root Vegetable & Herb Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Calorie Root Vegetable & Herb Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, finely chopped onion from drying out.
Can I substitute ingredients in Low-Calorie Root Vegetable & Herb Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Calorie Root Vegetable & Herb Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Calorie Root Vegetable & Herb Soup?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
