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Vegetable Soup Pot au Feu in a Bowl

Warm Weather Vegetable Soup

Katerina | Diethood
Hearty, savory, delicious Vegetable Soup chock full of nourishing veggies that’s quick to make with very little effort.
Servings : 6 serves
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 leek, white and light green parts only, quartered lengthwise and rinsed
  • 6 small new potatoes, scrubbed and cut into 1/2-inch thick slices
  • 4 carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch thick slices
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1/2 teaspoon lemon zest
  • 1 piece lemongrass, split lengthwise (2-inch long piece), if you don't have lempongrass, use 3 tablespoons fresh lemon juice
  • 8 asparagus spears, trimmed
  • 4 large shiitake mushrooms, stemmed, cleaned, and sliced
  • 10 ounces baby spinach
  • 4 to 6 eggs, poached or hard-boiled (optional)
  • 3 tablespoons chopped fresh herbs (parsley, thyme, oregano, rosemary, etc...)


  • Warm the olive oil over medium-low heat in a dutch oven.
  • Add in the onions, leek, potatoes and carrots; season with salt and pepper and cook, stirring gently, for 5 minutes, or until veggies begin to soften a bit.
  • Stir in the garlic and cook for 1 minute.
  • Mix in the broth.
  • Toss in zest and lemongrass.
  • Increase heat and bring soup to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 to 12 minutes.
  • With the soup at a gentle simmer, drop in the asparagus and mushrooms; cook until tender, about 5 minutes.
  • Add spinach over the vegetables and cook another 2 minutes, just until slightly wilted.
  • While the vegetables are simmering, slip the eggs into a pot of simmering water and boil to desired doneness.
  • Taste finished soup for seasonings and adjust accordingly.
  • Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg on top; serve immediately.


Store completely cooled Vegetable Soup in an airtight container and keep refrigerated for up to 4 days. 
Store completely cooled Vegetable Soup in freezer bags or in an airtight container. Freeze for up to 3 months.


Calories: 275 kcal | Carbohydrates: 37 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 109 mg | Sodium: 597 mg | Potassium: 1430 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 11970 IU | Vitamin C: 35.6 mg | Calcium: 124 mg | Iron: 4.5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: French
Keyword: healthy lunch, healthy recipes, healthy soups, soup recipes, vegetable soup, vegetables, vegetables stew, vegetarian dish