With a garlicky broth, tender potatoes and a generous squeeze of lemon this one pot vegetable soup recipe is hearty, wholesome and delicious. Customize it to include protein and whatever veggies you have on hand and enjoy it served as a simple side dish or light meal.
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I think we can all agree that a bowl of comforting soup is the perfect dinner on a cold and dark evening.
But to be perfectly honest, soup season is something that lasts all year long for me.
While I might lean more towards a bowl of pumpkin soup in the fall or pot pie soup in January, I'm equally likely to enjoy a bowl of cherry tomato soup or this lemon garlic potato soup in July.
It is certainly hearty enough to enjoy when you need something a bit more stick-to-your-ribs satisfying, but thanks to the bright lemony flavor and garlicky broth, it has a freshness about it that is suitable for any time of the year.
I'm certain you'll love it because it is:
- A One-Pot Recipe- This convenient one-pot soup is made in just one pot, minimizing cleanup.
- Easy- Basically all you have to do is sauté and simmer. Plus it tastes great as leftovers, so you can meal prep it for a simple and delicious lunch all week long.
- Customizable- Easily add more vegetables to use up whatever you have on hand. And add beans or cooked meat for added protein.
- Hearty and Wholesome- Packed with nutritious vegetables, this soup is thick and filling (especially if you add some beans).
- Flavorful- Infused with bright lemon and earthy garlic, this soup is so tasty, it'll make you enjoy eating your vegetables (as does Balsamic Sautéed Brussels Sprouts!).
So let's make some lemony garlic vegetable soup!
The Ingredients
- Potatoes- I recommend using Yukon gold potatoes as they hold their shape well with cooking and have a scrumptious, almost buttery flavor. If needed, you can use a different type of potato but keep in mind that starchier potatoes (such as russets), will break down a bit more in the soup. For more, see this post on Yukon Gold Potato Substitutes.
- Yellow Onion- Red or white onion can be used instead.
- Garlic- If you don't have fresh, you can add 2 teaspoons of garlic powder but freshly minced cloves do add the best flavor.
- Carrots- Along with the onion and garlic, carrots make up the flavorful base of this soup.
- Spinach- Another leafy green such as kale or Swiss chard can be used instead.
- Water- For more flavor, you can use chicken broth of vegetable broth instead. But if you opt for broth, you may want to reduce the salt in the recipe.
- Avocado Oil- Olive oil or another cooking oil can be used if needed.
- Thyme- If you have fresh herbs, you can use 1 tablespoon of chopped fresh thyme instead. Rosemary would also be delicious.
- Sea Salt- Table of kosher salt can be used instead- just adjust to taste.
- Black Pepper- For a little extra flavor.
- Lemon Juice- Since it is key to the soup's flavor, I highly recommend using juice from a fresh-squeezed lemon. In a pinch, you can use bottled, but they flavor won't be as fresh and vibrant. Start with just 1 tablespoon and add more if using bottled.
The Method
1. Sauté. In a large pot, over medium-high heat, add the avocado oil. Stir in the onion and cook for 4-5 minutes until starting to soften.
Add the carrots and cook for 3-4 more minutes until the onions are tender.
Stir in the garlic for a minute until fragrant.
2. Simmer. Add the potatoes, water (or broth) and seasonings. Reduce the heat to medium low and simmer for 15-20 minutes, stirring every 5 or so minutes, until the potatoes are fork tender.
3. Add Spinach. Remove the bay leaf, stir in the spinach and cook for an additional 2-3 minutes until wilted.
4. Add the Lemon Juice. Remove from the heat and stir in the lemon juice. Taste and add more lemon, salt and pepper if needed.
5.Enjoy!
Leftovers and Storage
To Store: Store leftover one pot vegetable soup in an airtight container in the refrigerator for up to 4 days.
To Freeze: Leftover soup can be frozen for up to 3 months but the potatoes tend to get a bit mealy with thawing. For best results, I recommend enjoying the leftovers in the days following rather than freezing.
To Reheat: Reheat in the microwave until warmed through or on the stovetop over medium-low heat for 10-15 minutes, stirring often.
Make it Your Own
- Add More Veggies- This soup is a great way to use whatever vegetables that you have on hand so feel free to include more. Some other vegetables that I love to include are:
- Sweet Potatoes (or swap them out for the the regular potatoes)
- Mushrooms
- Green Beans
- Butternut Squash
- Asparagus
- Cauliflower
- Kale
- Add Protein- To make this soup heartier, try stirring in about 2 cups of a cooked protein in the last 5 minutes such as:
- White Beans or Chickpeas
- Shredded or Diced Chicken
- Sugar Free Pulled Pork
- Lentils
- Crumbled Sausage
- Make it Creamy- For a creamier soup, reduce the water to 3 cups and add 1 cup of milk of choice at the same time as the spinach. (Or try this Potato Soup).
- Blend It- I didn't initally plan to test this, but one of my taste testers came over for lunch and due to a dental concern couldn't chew. I threw the soup in the blender and blitzed it a few times and as it turns out, it is also delicious as a puree!
- When blending hot liquids, it is important to be very careful. Don't fill past half and just pulse it with frequent breaks.
- Alternatively, you can use a hand blender (like I do for tomato soup).
Serving Ideas
Take your big bowl of soup to the next level with your favorite toppings. Here are some delicious garnishes for this soup:
- Chopped Fresh Chives or Parsley
- Freshly Grated Parmesan Cheese
- Crispy Roasted Chickpeas
- Homemade Croutons
- Crispy Bacon Bits
- Toasted Nuts or Seeds
Try this lemony garlic vegetable soup alongside:
- Main Courses: Serve this soup as a side or first course to a pork tenderloin or roast chicken dinner.
- Sandwiches: Sourdough Grilled Cheese or Turkey Pesto Sandwich are excellent paired with this soup (as are any of these 7+ Perfect Sandwiches to Serve with a Bowl of Soup).
- Salad: Mediterranean Salad or Mixed Berry Spinach Salad are both great choices.
- Bread: Crusty bread, Sourdough Garlic Toast or a slice of Honey Oat Bread are great for dipping.
Tips for the Best Vegetable Rice Soup
- Sauté the Aromatics- Cooking the onions, carrots and garlic builds an extra flavorful base for the soup.
- Simmer, Don't Boil- Prevent the soup from burning on the bottom and give the flavors time to build by maintaining a slower simmer rather than boiling. Stir often and use a heavy bottomed pot, if possible, as well for even cooking.
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Recipe Card
Garlic Lemon Vegetable Soup
Ingredients
- 1 tablespoon avocado oil
- 1 yellow onion diced, about 1 cup
- 2 large carrots sliced into ¼ inch rounds, about 2 cups
- 4 cloves garlic
- 1 lb Yukon gold potatoes diced into ½ inch cubes; about 2 medium
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 4 cups water
- 4 cups baby spinach roughly chopped
- 2 tablespoon lemon juice
- 1 (19 oz) can white beans drained and rinsed (optional)
Instructions
- In a large pot, over medium-high, heat the avocado oil. Add the onion and cook for 4-5 minutes until starting to soften. Add the carrots and cook for 3-4 more minutes until the onions are tender. Stir in the garlic for a minute until fragrant.
- Add the potatoes, water (or broth), seasonings and white beans (if using). Reduce the heat to medium low and simmer for 15-20 minutes, stirring every 5 or so minutes, until the potatoes are tender.
- Remove the bay leaf, stir in the spinach and cook for an additional 2-3 minutes until wilted.
- Remove from the heat and stir in the lemon juice. Taste and add additional lemon, salt and pepper as needed.
- Serve, garnished with fresh herbs.
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