Light Vegetable Soup

This light vegetable soup can be a great light meal or served with grilled chicken breasts or another lean protein for a complete meal.

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Light Vegetable Soup
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Light Vegetable Soup

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 95

carbohydrate 7g

protein 1g

fat 7g

saturated fat 6g

sodium 1382mg

potassium 328mg

fiber 2g

sugar 5g


  • 2 tablespoon(s) coconut oil
  • 1/2 medium onion(s) diced
  • 2 large carrot(s) thinly sliced
  • 2 medium zucchini thinly sliced
  • 4 tablespoon(s) parsley fresh, chopped
  • 1/2 teaspoon(s) thyme dried or fresh
  • 1 teaspoon(s) sea salt to taste
  • 1 teaspoon(s) black pepper
  • 4 cup(s) vegetable broth


  1. In a 4 quart saucepan (or larger), cook onion in coconut oil until translucent.
  2. Add all other ingredients except vegetable stock.
  3. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.
  4. Add stock, increase heat and bring to a boil.
  5. Reduce heat to medium and cook until vegetables are soft, about 15-20 minutes.
  6. Remove from heat and let cool slightly.
  7. Optional: Remove 1 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.
  8. Combine pureed and reserved soup mixtures in saucepan and cook, stirring constantly until hot.

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