Rainbow Garden Vegetable Soup

This recipe focuses on maintaining the bright colors and crisp-tender textures seen in your photo.

Ingredients

Category	Ingredients
The Base	1 tbsp Olive Oil, 1 medium Onion (finely diced), 2 cloves Garlic (minced)
The Colors	2 large Carrots (diced), 2 stalks Celery (sliced), 1 cup Broccoli florets (cut small)
The Hearty Bits	1 large Potato (peeled and cubed), 1 cup Green Cabbage (shredded or chopped)
The Liquid	6–8 cups Low-sodium Vegetable Broth or Filtered Water
The Seasoning	1 tsp Sea Salt, ½ tsp Black Pepper, 1 tsp Dried Oregano or Italian Seasoning
The Fresh Finish	¼ cup Fresh Parsley (finely chopped), a squeeze of fresh Lemon juice

Step-by-Step Instructions

1. Sauté the Foundation

In a large pot, heat the olive oil over medium heat. Add the onion and celery. Sauté for about 5 minutes until the onions are soft and translucent. Stir in the garlic and cook for 1 minute more until fragrant.

2. Add Hearty Vegetables

Add the diced carrots and cubed potatoes to the pot. Stir them into the aromatics for 2–3 minutes. This light “toasting” helps the vegetables hold their shape during the simmering process.

3. Simmer the Broth

Pour in the vegetable broth or water. Add the salt, pepper, and dried herbs. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are just beginning to soften.

4. Add the Delicate Greens

Stir in the shredded cabbage and the small broccoli florets. These cook quickly and stay vibrant if added toward the end. Simmer for an additional 5–7 minutes until the broccoli is tender but still bright green.

5. Adjust and Brighten

Taste the broth and add a little more salt or pepper if needed. Stir in the fresh parsley and a squeeze of lemon juice just before turning off the heat. This adds a “pop” of freshness that complements the savory broth.

6. Serve and Enjoy

Ladle the soup into bowls, ensuring everyone gets a good mix of all the colorful vegetables.

A Couple of Tips

Uniformity: Cutting the vegetables into similar small sizes (as seen in your photo) ensures that every spoonful has a bit of everything.
Storage: This soup keeps beautifully in the fridge for up to 4 days, and the flavors often deepen by the second day!