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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. 
To make this vegan and no oil, use veggie broth in place of oil and butter.
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.