Préparez rapidement une soupe de légumes maison saine et délicieuse pour une personne. Cette recette de soupe facile combine carottes, pommes de terre, haricots verts, tomates et maïs dans un bouillon de légumes léger et parfumé aux herbes. Idéale pour un repas léger, un dîner rapide ou un lunch sain, cette soupe de légumes rapide est nourrissante, réconfortante et parfaite pour les régimes équilibrés. Soupe maison aux légumes frais à préparer en moins de 30 minutes, sans ingrédients compliqués, adaptée à tous ceux qui cherchent une recette simple et saine.

Ingredients

US Measurements | Metric Measurements

½ tablespoon olive oil | 7 g
½ cup chopped onions | 75 g
1 medium carrot, peeled and chopped | 70 g
¼ cup chopped celery | 30 g
1 clove garlic, minced | 1 clove
¼ teaspoon salt | 1.5 g
1 small tomato, chopped | 80 g
2 small red potatoes, diced | 150 g
¼ cup green beans | 25 g
2 tablespoons corn | 20 g
1 cup low-sodium vegetable broth | 240 ml
⅛ teaspoon dried thyme | 0.5 g
⅛ teaspoon black pepper | 0.5 g

Instructions

Heat olive oil in a 1-quart (1 L) saucepan over medium heat for about 30 seconds.
Add onions, carrots, and celery. Sauté, stirring occasionally, for 3 minutes until softened.
Stir in minced garlic and salt. Cook for another 1 minute, stirring frequently.
Add chopped tomato, diced potatoes, green beans, corn, vegetable broth, thyme, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes, or until the vegetables are tender.
Taste and adjust seasoning. Add a pinch of salt if needed or a splash of extra broth if the soup is too salty.
Ladle into a bowl and serve warm.

Why You’ll Love This Recipe

This easy single-serving vegetable soup is wholesome, nourishing, and perfect for a cozy meal. It’s packed with colorful vegetables, naturally low in sodium, and can be ready in under 30 minutes, making it ideal for busy days or a light, comforting dinner.

Tips

Chop vegetables evenly so they cook at the same rate.
Use a lid while simmering to keep the soup moist and flavorful.
Stir occasionally to prevent the vegetables from sticking to the bottom.

Variations and Substitutions

Swap green beans for zucchini, peas, or spinach.
Use sweet potatoes instead of red potatoes for a slightly sweeter taste.
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
Vegetable broth can be replaced with chicken broth if you’re not vegetarian.

FAQs

Can I make this soup ahead of time?
Yes! It keeps well in the fridge for up to 2 days. Reheat gently on the stove.

Can I freeze it?
Absolutely. Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.

Can I add pasta or rice?
Yes, small pasta shapes or cooked rice can be added for a heartier meal. Add them in the last 5–10 minutes of cooking.

Serving

Serve hot in a bowl with a slice of crusty bread or a sprinkle of grated cheese for extra flavor. Ideal as a light lunch, dinner, or even a comforting snack.

Suggestions

Pair this soup with a fresh green salad for a complete meal.
Garnish with fresh herbs like parsley or basil for added aroma and color.
A squeeze of lemon juice before serving brightens the flavors beautifully.