This vegan soup recipe is chock-full of colorful vegetables. All those veggies give this soup plenty of fiber, upping the satisfaction factor while keeping calories low, which can aid in weight loss and lead to--yes--a flatter belly. Vibrant turmeric adds a golden color to the flavorful broth, while cumin and ginger give it a bright, fresh finish. And the best part? This healthy soup recipe takes only 20 minutes, start to finish! Source:, January 2020

Marianne Williams


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy pot over medium-high heat. Add squash, onion and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute.

  • Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally, until the chard is bright green and starting to soften, about 2 minutes.

  • Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.

Nutrition Facts

161 calories; 3 g total fat; 0.4 g saturated fat; 405 mg sodium. 591 mg potassium; 28.6 g carbohydrates; 7.4 g fiber; 9 g sugar; 5 g protein; 5763 IU vitamin a iu; 20 mg vitamin c; 26 mcg folate; 101 mg calcium; 2 mg iron; 53 mg magnesium;

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Rating: 5 stars
So satisfying and healthy. Read More