Seasonal Vegetable Broth with Greens

Name: Seasonal Vegetable Broth with Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp Extra virgin olive oil; 1 medium Yellow onion (diced); 2 medium Carrots (sliced into coins); 2 stalks Celery (sliced); 1 medium Zucchini (diced); 3 cloves Garlic (sliced); 6 cups Vegetable broth; 3 sprigs Fresh thyme; 1 leaf Bay leaf; 4 cups Mixed greens (spinach, chard, or kale—roughly chopped); 1 tbsp Lemon juice; 0.25 cup Fresh parsley (chopped); 1 tsp Salt; 0.5 tsp Black pepper

A light, nourishing broth loaded with seasonal vegetables. The foundation for countless meals or a simple supper on its own.

vegetarian vegan gluten free dairy free

More Recipes

Prep 15 min

Cook 30 min

Total 45 min

Servings 4

Difficulty Easy

Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5-6 minutes until slightly softened.
Add garlic and cook 1 minute.
Add broth, thyme, bay leaf, salt, and pepper. Bring to a simmer.
Cook 15 minutes until vegetables are almost tender.
Add zucchini and cook 5 minutes.
Add greens and cook 2-3 minutes until just wilted.

Tip: Add tender greens like spinach last—they cook in seconds.
Remove thyme sprigs and bay leaf. Stir in lemon juice and parsley.
Taste and adjust seasoning. Serve immediately.

Storage & Meal Prep

Keeps for up to 5 days in the refrigerator and freezes well for up to 3 months. This broth is also excellent as a base for other soups, risottos, and grain dishes.

Variations

Vegetable Broth with Pasta: Add small pasta (pastina, orzo, or broken spaghetti) in the last 10 minutes for a light pasta in brodo.
Vegetable Broth with Egg: Beat an egg and drizzle into the simmering broth for Italian stracciatella—egg drop soup.
Ginger Turmeric Broth: Add fresh ginger and turmeric for an anti-inflammatory healing broth.

FAQ

How do you make flavorful vegetable broth?

Sauté the vegetables first to develop flavor, use a variety of vegetables for complexity, and simmer gently—don't boil. Finish with olive oil, lemon, and fresh herbs for brightness.

What vegetables make the best broth?

Onions, carrots, and celery form the base. Add leeks, fennel, mushrooms, or tomatoes for depth. Avoid cruciferous vegetables (broccoli, cabbage) which can make broth bitter.

Is vegetable broth good for you?

Yes—vegetable broth is hydrating, low in calories, and provides electrolytes and plant nutrients. It's excellent for recovery, digestion, and as a nourishing base for more substantial meals.

The Story Behind This Dish

Sometimes you want soup that’s light but still feels like a meal. This vegetable broth is exactly that—simple, nourishing, and endlessly adaptable.

Use whatever vegetables you have. The recipe is a template, not a prescription. The only rule: add tender vegetables later so they don’t overcook.