You'll love this easy homemade vegetable soup, prepared Mediterranean-style with loads of vegetables, including zucchini, carrots, and mushrooms; fresh herbs; and even chickpeas. A little lime juice finishes this soup to add brightness and round out flavor.

This is a textbook Mediterranean diet recipe, and it's a delicious way to "detox" and amp up your veggie intake! Vegan and gluten free. Be sure to read through for important tips.

Healthy Vegetable Soup, Mediterranean-style

Healthy Vegetable Soup, Mediterranean-Style

As a child, I didn't appreciate mom’s homemade vegetable soup that much. Maybe because she made it too often, or maybe because it had a decidedly “detox” quality to it (which, at the time, I thought of as a form of punishment.) Cut me some slack, I was only a child! 

Now as an adult, I am all about a hearty bowl of homemade vegetable soup, and the bigger the bowl, the better!

This one is an amped up version of my mother's healthy vegetable soup with a host of delicious nourishing ingredients like garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes and even some chickpeas.

If you're wonder "what can I add to my vegetable soup for flavor?" This soup boasts bold Mediterranean flavors--loads of fresh herbs, fresh lime juice, and a good dash of warm Mediterranean spices (turmeric, coriander, and paprika). 

A pot of this soup feeds a small gang with abundance. Just add your favorite crusty bread or even pita! Lately, we've had it on the rotation for soup night along with Greek lentil soup,  Minestrone, and Avgolemono soup.

Vegetable Soup ingredients 

Aside from broth (vegetable, chicken, or bone broth), I see this easy vegetable soup as having two main components: hearty chunky vegetables + flavor makers in the form of fresh herbs, spices etc that give this soup a bold Mediterranean twist. Here's what you need to make this soup:

- Vegetables & legumes:

  • Mushrooms
  • Zucchini
  • Onions
  • Garlic
  • Carrots
  • Celery
  • Whole tomatoes from a can- canned tomatoes are easy to use here and add depth and umami
  • Chickpeas from a can-adding plant-based protein to our vegetable soup

- Flavor makers: 

  • Fresh parsley- I use both the finely chopped parsley stems and the leaves here. Parsley stems, which have more flavor, are added earlier in the cooking process, while the leaves are added later.
  • Spices and dry herbs- a combination of warm spices and dry herbs give this soup depth. I used dry thyme, coriander, turmeric, and sweet paprika
  • Lime- citrus goes a long way in adding brightness and rounding out the flavor in this soup. I used lime zest and lime juice here, but you can also use lemon, if that's what you have.

Homemade vegetable soup served in bowls with added side of fresh parsley, lime and crushed peppers

Make this soup your own!

Homemade vegetable soup is a great way to use up what veggies you have on hand.

Remember that virtually all vegetables will work in an every-day vegetable soup recipe like this one. Sweet potatoes, squash, carrots, cabbage, zucchini, cauliflower, broccoli, mushrooms, celery, and even frozen peas, corn and green beans.

And in place of chickpeas, you can dry white beans or kidney beans from a can.

You can still use the flavors and spices used in this recipe to give your soup a bold Mediterranean twist.

How to Make Homemade Vegetable Soup: 

Step 1: Saute mushrooms Toss the mushrooms in a bit of extra virgin olive oil in a large cooking pot. This will help the mushrooms release their moisture and concentrate their natural sugars to lend great flavor. Remove the mushrooms and set aside till later (this protects them from overcooking in the soup.)

Step 2: Saute remaining vegetables  & aromatics

In the same pot, now saute finely chopped parsley stems (we're working on flavor here!) Add in onions, garlic, carrots celery and remaining vegetables. Stir in the spices (dry thyme, coriander, turmeric and sweet paprika). Season with salt and pepper to taste. Cook for about 7 minutes, stirring regularly till the veggies soften some (this is why your potatoes should be small diced.)

Tip: be sure to stir the vegetables along with the spices to make sure all the vegetables are well coated with flavor.

Step 3: Add tomatoes, chickpeas, and broth

I used canned whole tomatoes here, which are already peeled nicely and will add some great flavor and color to the soup. Chickpeas are also from a can (and you can use white beans or kidney beans in their place.) Any broth of your choice here (vegetable, chicken, or even bone broth.)

Bring to a boil, then lower heat and cover part-way. Let the soup happily simmer for about 15 more minutes.

Step: 4 Add back sauteed mushrooms & finishing fresh herbs and lime

To finish the soup, stir in the sauteed mushrooms and fresh parsley leaves (remember you added the stems earlier.) Finish with the lime zest and lime juice.

Serve with your favorite crusty bread! And if you feel like it, add a few toasted pine nuts. And if you like a little spice, add a pinch of crushed red pepper flakes.

Vegetable soup with mushrooms and zucchini in clay bowl

What can I add to thicken soup? 

In this recipe, the soup is meant to be fairly brothy with chunks of good-for-you veggies and fresh herbs etc.

But there are a few ways to thicken vegetable soup. I'll share some here: 

1.  Puree a cup or two of the soup. Blend just a little bit of your soup in a food processor or using a stick blender. This will add a little body, while still keeping the chunky goodness. This is my favorite way to thicken vegetable soup because you are not adding anything to increase the carb count or alter the taste.

2. Add bread. If you have some day-old artisan bread, you can use a couple of slices to thicken the soup. Tear the bread slices into pieces and simply let them soak in one or two cups of the hot soup, then puree the mixture in a food processor and stir it into your pot of soup.

3. Add flour. Thickening soup with flour or cornstarch is an old trick almost everyone knows. Whisk 3 tablespoons or so of flour our cornstarch into a little of the soup broth in a separate bowl first, then whisk the mixture into your main pot.  This prevents the starch from clumping and helps it dissolve into the soup evenly.

Leftovers & Storage Instructions

Leftover homemade vegetable soup will last a good 3 to 4 days in the fridge, stored in a tight-lid glass container. Make sure the soup is completely cooled before you store it.

If you're making this soup for meal prep and want to freeze it, you can! Again make sure soup is fully cooled before storing and freezing in in covered airtight containers or heavy-duty freezer bags. Be sure to leave room in the containers for soup to expand as it freezes.

More soup recipes to try

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For all recipes, visit us hereAnd be sure to view our collection of Mediterranean diet recipes.

SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.

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Mediterranean Homemade Vegetable Soup | The Mediterranean Dish. An easy homemade vegetable soup prepared Mediterranean-style. Quality vegetables, mushrooms, and chickpeas, bone broth with a dose of aromatics, fresh herbs, and bold Mediterranean spices all in one pot! A delicious way to "detox."

Mediterranean-Style Homemade Vegetable Soup


Description

You'll love this easy homemade vegetable soup, prepared Mediterranean-style with loads of vegetables, including zucchini, carrots, and mushrooms, and fresh herbs. A little lime juice finishes this soup to add brightness and round out flavor.


Ingredients

Scale
  • Extra Virgin Olive oil (I used Private Reserve Greek EVOO)
  • 8 oz sliced baby bella mushrooms
  • 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
  • 1 medium-size yellow or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled, chopped
  • 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
  • 2 golden potatoes, peeled, small diced
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp sweet paprika
  • ½ tsp dry thyme
  • Salt and pepper
  • 1 32-oz can whole peeled tomatoes
  • 1 15-oz can chickpeas, rinsed and drained
  • 2 bay leaves
  • 6 cups low-sodium vegetable or chicken broth
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅓ cup toasted pine nuts (optional)

Instructions

  1. In a large pot like this one (affiliate) heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside from now.
  2. Add more olive oil, if needed and heat. Add the chopped parsley stems (stems only at this point), onions, garlic, celery, carrots, zucchini and small diced potatoes.  Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
  3. Now add the chickpeas, tomatoes, bay leaves, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover only partway and cook for 15  more minutes.
  4. Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
  5. Finally, stir in the parsley leaves, lime zest, and lime juice.
  6. Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!

Notes

  • Cook's Tip for Storing: Leftover homemade vegetable soup will last a good 3 to 4 days in the fridge, stored in a tight-lid glass container. Make sure the soup is completely cooled before you store it. If you're making this soup for meal prep and want to freeze it, you can! Again make sure soup is fully cooled before storing and freezing in in covered airtight containers or heavy-duty freezer bags. Be sure to leave room in the containers for soup to expand as it freezes.
  • Lower Carb Option: You can omit the potatoes for a lower carb option
  • Like a spicy soup? This soup is plenty flavorful, but if you're one for spicy, add a pinch of red pepper flakes.
  • Visit our online shop to browse quality Mediterranean ingredients such as Private Reserve extra virgin olive oil and spices like coriander, turmeric and paprika!
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Healthy vegetable soup, homemade vegetable soup

*This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information for readers' benefit.

 

 

 

Mediterranean Homemade Vegetable Soup | The Mediterranean Dish. An easy homemade vegetable soup prepared Mediterranean-style. Quality vegetables, mushrooms, and chickpeas, bone broth with a dose of aromatics, fresh herbs, and bold Mediterranean spices all in one pot! A delicious way to "detox."

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Suzy, second review on the site…which isn’t fair to all the recipes I’ve pinned and cooked. I also ordered some spices and some olive oils. I do get an olive oil imported from Crete which is good but love the option of different flavor profiles. My mother was die hard about her Cuban mother’s soup….until now.

    I’m not a big reviewer but love reading reviews. But I have to say this soup…goodness! My husband is not a chickpea fan unless it is in hummus so I used chicken (he needs to have meat) and no potatoes. Adding zucchini, tomatoes and mushrooms seriously takes this over the top compared to just celery, onion and carrots. I also added Aleppo pepper and Sumac…both from here….and wow! It’s almost like a chicken veggie Mediterranean chili. It’s like a party in your mouth…and so healthy. And like Dawn said…so good on the first day. My husband is moaning while eating it now, haha.

    I have to add that the more nutritious, the quicker you’re full. I also added some fish sauce and some wine this time around. It was rich with umami on top of the mushrooms and it made the lemon zest pop! Otherwise, the base is the same. I’ll be sharing this recipe/link much more. I can even imagine puréing a veggie version.

    And now I don’t have to cook during financial close week! You are the bomb!

    1. Thanks, Staci! I really appreciate your kind words here! Totally made my day!! Thanks for taking the time to comment/review!

  2. This soup is delicious! My spouse has an intolerance to chickpeas and we substituted canned beans and it worked out fine. I've made several of your dishes thus far, and all of them were a 5.
    Thank you, Suzy!

  3. Consider adding a can of artichoke hearts with the juice and a bit of lemon. I got this from another recipe for a Mediterranean chicken vegetable soup, and the artichokes provide a wonderful, subtle and unusual flavor. You can make an ad lib veggie soup (like my mother's minestrone) and adding the artichokes will make it new!

  4. I can’t believe this soup!
    It’s the best I’ve ever had, so full of flavor. I have never needed to add anything to it and have been eating like 6 bowls a day. I am currently sick so this has been a life saver and it’s so soothing to my throat and yummy in my tummy!!

  5. do you think this could be made in a slow cooker? as a night shifter, Id love to pop this in a crock pot and wake up to a warm soup!

    1. Hi, Sascha. Yes... I think that would work! If you give it a try, please stop back and let us know if you have any tips!

  6. My boyfriend is a big time soup lover. Two spoonfuls of this for dinner last night and it's his new favorite. I did do one thing different in that I used half parsley and half cilantro. Living in Mexico we're big cilantro lovers.

    Thanks for the great recipes. I've made many of your recipes but this one is definitely one of the best!!!

  7. This soup is amazing came out perfect - I did not add Turmeric only because i did not have any - i just added some additional Italian seasoning.

  8. 5 stars
    OH MY GOSH! Rarely do I make a soup that I think is perfect right out of the pot. THIS IS THAT SOUP. Like it didn't even need a little bit of salt. And boy did it soothe my soul after a hard day. I ladled it over some quinoa and it was very filling. Thank you for such a beautiful and bright meal. I just found your website and can't wait to try some of your other naturally vegan dishes. YUM!!!!

  9. SO YUMMY! I made this for dinner last night and I am so excited to have leftovers for lunch! Love it!