Whole30 Mediterranean Vegetable Soup
This Mediterranean vegetable soup is the perfect weeknight dinner. This soup is ready in under 30 minutes, requires no chopping, and all the veggies come from the freezer! Talk about an easy dinner idea. Just add a can of beans or some shredded chicken to make it a full meal.
If you love making your own veggie packed soups, you have to try this Dairy Free Mushroom Soup, Frozen Vegetable Soup or Dairy Free Broccoli Cheese Soup.
There are some nights where no matter what I do, I can’t get motivated to cook. Sometimes it’s because I’m exhausted from the day, other times it’s because I’m just burnt out from recipe testing all day and need something simple and nourishing. Because even though it sounds fun, eating cookies for dinner is not as glamorous as it sounds.
So I started keeping frozen vegetables in the freezer for occasions like this. I personally love soup. It’s like a warm hug in a bowl! And I love soup even more when it’s this easy to make! Seriously there is less work to make this soup than there is to make a salad. And it tastes much better than anything you can get from a can.
What veggies work well in soup
I used the frozen Mediterranean veggies blend from Whole foods, which is a blend of peppers, zucchini, yellow squash, onions and carrots. I also add some frozen kale to the mix to amp up the veggies.
If you don’t have this mix in your freezer, be creative with what you do have. Maybe frozen green beans, carrots, peas, stir fry mixture or even frozen cauliflower florets will work.
Whole30 Mediterranean Vegetable Soup
Ingredients
- 1 tablespoon avocado oil
- 1 bag frozen Mediterranean Vegetables - see below for substitutions
- ½ bag frozen organic kale - or frozen spinach
- 1 28oz can crushed tomatoes - (no added salt)
- 2 cups vegetable broth - low sodium
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 2 bay leaf
- 1 teaspoon sea salt - (or more, to taste)
Instructions
- Heat a large pot over medium heat
- Add avocado oil and coat the bottom. Add the frozen veggies and stir 3-4 minutes to start to defrost the veggies1 tablespoon avocado oil, 1 bag frozen Mediterranean Vegetables, ½ bag frozen organic kale
- Add the rest of the ingredients and bring to a simmer (about 5-6 minutes).1 28oz can crushed tomatoes, 2 cups vegetable broth, 1 teaspoon garlic powder, 2 tablespoons balsamic vinegar, 1 tablespoon dried basil, 1 teaspoon dried oregano, 2 bay leaf, 1 teaspoon sea salt
- Reduce heat to low and cover. Cook 10-15 minutes
- Serve hot (be sure to remove the bay leaves before serving).
Recipe Notes
- 1 cup frozen green beans
- 1 cup frozen carrots and peas
- 1 cup frozen peppers and onions
Nutrition Information
Common questions
Can you make this in advance?
Yes it’s actually a great soup to make a large batch of and enjoy all week! Perfect for meal prep.
How to make it more filling?
This soup is pretty light (it would be the perfect appetizer or paired with half a sandwich for a full meal). However you could easily add some protein to make it more filling. Some easy ideas would be:
- Add a can of beans (chickpeas, cannellini beans) – rinsed and drained of course
- Shredded chicken (make your own shredded chicken in the instant pot) or buy a rotisserie chicken you shred yourself.
- Sliced up Italian chicken sausage (just add right before bringing to a boil to heat through)
- Balsamic tofu (use like croutons).
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