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Frozen vegetable soup garnished with chopped cilantro in a bowl with a spoon.
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Easy soup with frozen vegetables

This simple vegetable soup is made with frozen vegetables and some easily available ingredients. It's a very easy-to-make soup recipe that can be prepared in just 30 minutes. This frozen vegetable soup is vegan and gluten-free.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 129kcal
Author Vandana Chauhan

Equipment

  • 1 Large cooking pot
  • Knife and chopping board
  • 1 ladle

Ingredients

  • 3 cups frozen vegetables of choice
  • 1 cup frozen spinach
  • 1 medium onion finely chopped
  • 2-3 garlic cloves minced
  • 1 can of crushed tomatoes 425 grams
  • 2 tablespoons lemon juice adjust to taste
  • A handful of fresh cilantro finely chopped
  • 1 bay leaf
  • 1 tablespoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 4 cups vegetable stock
  • 1 tablespoon olive oil

Instructions

  • Heat oil in a pot. Add chopped onion and cook until it turns translucent.
  • Add minced garlic and bay leaf. Saute for a few seconds.
  • Add Italian seasoning, red pepper flakes, and ground black pepper. Saute for around 30 seconds.
  • Add frozen vegetables and saute for 2-3 minutes.
  • Add crushed tomatoes and cook for 1-2 minutes.
  • Add vegetable stock and salt. Mix everything and cook for around 10 minutes on medium heat.
  • Next, add frozen spinach and cook for another 5 minutes. Turn off the heat.
  • Add fresh lemon juice and chopped cilantro. Mix.
  • Remove the bay leaf before serving.

Video

Notes

  • Feel free to use the frozen vegetables of your choice.  I have used frozen broccoli, green peas, carrots, sweet corn, and green beans. You can mix different frozen vegetables to make this soup. Some other vegetables that go well in this recipe are cauliflower, bell peppers, mushrooms, zucchini, sweet potatoes, potatoes, etc.
  • Instead of frozen, fresh veggies can be used too but then the cooking time will increase.
  • If you want to use fresh tomatoes instead of canned ones, finely chop or crush them in a food processor. Add fresh tomatoes before adding the vegetables and cook until the tomatoes turn mushy. Add vegetables only once the tomatoes are cooked.
  • If your frozen broccoli florets are too big, chop them into smaller pieces before adding to the soup.
  • You can also add pasta to this soup, it will become more filling with pasta in it.
  • More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this recipe.
 

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 831mg | Potassium: 401mg | Fiber: 6g | Sugar: 3g | Vitamin A: 9684IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 2mg