Vegetable Soup Recipe

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. 

Course Soup
Cuisine American
Keyword soup, dinner, lunch, easy meals
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 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


  1. Chop all the vegetables into chunks.  Dice the parsley and dill.

  2. 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. 

  3. 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. 

  4. Add chicken broth and water, simmer until vegetables are tender - about 45 minutes.

  5. Use an immersion blender to puree the soup to a smooth consistency. You can also transfer the soup to a blender to puree.

  6. Serve hot.