Classic Kosher Vegetable Soup Recipe - Hearty & Healthy

There's something deeply satisfying about a pot of homemade vegetable soup simmering on the stove. The aroma fills your kitchen, and you know you're creating something wholesome that'll warm everyone from the inside out. I've been making versions of this soup for years, and it's become my go-to whenever I need to clean out the vegetable drawer or want something comforting without being heavy. This particular recipe came together after countless experiments with different vegetable combinations and seasonings. I discovered that roasting some of the vegetables first adds a depth of flavor that you just can't get from throwing everything raw into the pot. The caramelization that happens in the oven brings out natural sweetness, especially in the carrots and onions. Don't skip this step, even if you're tempted to save time. What makes this soup work so well is the balance of textures and the way the flavors build on each other. I use a mix of root vegetables for substance, leafy greens for color and nutrients, and plenty of fresh herbs at the end. The key is not to overcook everything into mush. You want each vegetable to hold its shape while still being tender enough to eat easily. This soup is perfect for those chilly evenings when you want something filling but not too rich. I often serve it as a starter before a lighter main course, or make it the centerpiece of lunch with some crusty bread. It keeps well in the refrigerator for several days and actually tastes better the next day once all the flavors have had time to meld together.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Soup, Starter

Cuisine: Jewish, Kosher

Calories: 145

Ingredients Method Notes

Ingredients

For Roasting

3 medium carrots peeled and diced
2 medium parsnips peeled and diced
1 large sweet onion diced
3 cloves garlic minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground

For the Soup

8 cups vegetable broth low sodium
2 medium potatoes peeled and cubed
2 stalks celery diced
1 medium zucchini diced
1 can diced tomatoes 14.5 oz, drained
2 cups green beans trimmed and cut into 1-inch pieces
2 cups fresh spinach roughly chopped
1 bay leaf
1 teaspoon dried thyme
1/4 cup fresh parsley chopped
2 tablespoons fresh dill chopped
1 teaspoon kosher salt or to taste
1/2 teaspoon black pepper freshly ground

Method

Roasting the Vegetables

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the diced carrots, parsnips, onion, and minced garlic with olive oil, salt, and pepper until well coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until vegetables are golden brown and tender.

Making the Soup

While vegetables are roasting, bring the vegetable broth to a boil in a large soup pot or Dutch oven.
Add the cubed potatoes, diced celery, bay leaf, and dried thyme to the boiling broth. Reduce heat and simmer for 10 minutes.
Add the roasted vegetables to the pot along with the diced zucchini, drained tomatoes, and green beans. Simmer for another 10-15 minutes until all vegetables are tender.
Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove the bay leaf.
Season with salt and pepper to taste. Stir in fresh parsley and dill just before serving.

Notes

This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. You can easily customize this recipe by adding other vegetables like corn, peas, or bell peppers. For a heartier soup, add cooked white beans or barley during the last 10 minutes of cooking. If the soup seems too thick after storing, thin it with additional vegetable broth when reheating.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 145

% Daily Value*

Total Fat 3g 4%

Saturated Fat 0.5g 3%

Trans Fat 0g

Cholesterol 0mg

Sodium 580mg 25%

Dietary Fiber 7g 25%

Total Sugars 14g

Protein 5g 10%