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Fast & Easy Vegetable Soup Recipe

This is a very simple vegetable soup to make that can be blended to a smooth consistency that will make it taste more like a cream-based soup, but with very low calories. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: soup, dinner, lunch, easy meals


  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 leeks, chopped
  • 1 yellow onion, chopped
  • 2 parsnips, chopped
  • 1 turnip, chopped
  • 1 tablespoon fresh dill
  • 2 tablespoons fresh parsley
  • 2 tablespoons olive oil
  • 1 teaspoon unsalted butter
  • 1 quart chicken broth, I use College Inn Brand - Low Sodium
  • 1 cup water


  • Chop all the vegetables into chunks.  Dice the parsley and dill.
  • Heat butter and oil on medium-high in a soup pot. Add onion, leeks, carrots, and celery to the pot and sauté for 5 minutes. 
  • Sprinkle in the dill and parsley. Add and stir in the chopped parsnips and turnip. Sauté for 5-10 minutes or until the veggies look lightly browned. 
  • Add chicken broth and water, simmer until vegetables are tender - about 45 minutes.
  • Use an immersion blender to puree the soup to a smooth consistency. You can also transfer the soup to a blender to puree.
  • Serve hot.