Light Vegetable Soup Without Potatoes with Fresh Herbs

This bright, light vegetable soup without potatoes has a clean, layered flavor and a lively mix of textures. It’s loaded with zucchini, cauliflower, sweet pepper, green beans, and spinach. Lemon juice and Italian herbs bring lift and fragrance, while a gentle vegetable broth gives the bowl a comforting, homey finish. It’s ideal for a light lunch or supper, and it reheats beautifully.

Ingredients

• Olive oil — 1 tbsp
• Yellow onion — 1 medium
• Carrots — 2
• Celery stalks — 2
• Bell pepper — 1
• Zucchini — 1
• Cauliflower — 200g (7 oz)
• Diced tomatoes in their juices — 400g (14 oz)
• Garlic — 3 cloves
• Green beans — 150g (5 oz)
• Spinach — 100g (3.5 oz)
• Vegetable broth — 1.5L (6 1/3 cups)
• Bay leaf — 1
• Italian seasoning — 1 tsp
• Salt — to taste
• Black pepper — to taste
• Lemon juice — 1 tbsp
• Fresh parsley, chopped — 2 tbsp

Step-by-Step Recipe

1. Prep the vegetables: dice the onion, slice the carrots and celery into thin half-moons, cut the bell pepper into strips, slice the zucchini into half-moons, break the cauliflower into small florets, and mince the garlic.
2. In a wide pot, warm the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes, until softened.
3. Add the bell pepper and garlic, and cook for 1 minute more, just until fragrant.
4. Pour in the vegetable broth, then add the tomatoes, cauliflower, bay leaf, and Italian seasoning. Bring to a boil, reduce to a gentle simmer, and cook for 12–15 minutes.
5. Add the zucchini and green beans, and simmer for 5–7 minutes, until the vegetables are tender but still have a little bite.
6. Stir in the spinach and cook for 1–2 minutes, just until wilted. Remove the bay leaf.
7. Season with salt, black pepper, and lemon juice. Remove from the heat and stir in the chopped parsley.
8. Serve hot. If you like, finish with extra herbs or a pinch of red pepper flakes for a little heat.

Nutrition per Serving

Item	Amount
Calories	120 kcal
Protein	5 g
Fat	4 g
Carbohydrates	17 g
Fiber	5 g
Sodium	620 mg

Tips and Variations

• Broth: for deeper flavor, use homemade vegetable broth or add a strip of lemon zest during simmering, then remove it before serving.
• Vegetables: feel free to swap in broccoli, corn, peas, or kale.
• Protein: to make the soup more filling, add cooked white beans or chickpeas (150–200g (5–7 oz) per pot).
• Texture: blend a small portion of the soup to create a slightly thicker body while keeping plenty of vegetables whole.
• Serving: serve with a slice of whole-grain bread or garlic toast.

FAQ

Can I freeze this soup?

Yes, this soup freezes very well for up to 3 months. Let it cool completely, portion it into containers, and freeze. Reheat gently over low heat, adding a splash of broth or water if needed.

What can I use instead of tomatoes if I can’t have them?

Use roasted bell pepper purée or a little mild tomato passata. You can also add a pinch of smoked paprika for extra depth.

How can I make this soup more filling without potatoes?

Add white beans, chickpeas, or quinoa. These ingredients boost protein and fiber without making the soup heavy.