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!

Marianne Williams
Source:, January 2020


Recipe Summary

20 mins
20 mins
Nutrition Profile:


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; protein 5g 10% DV; carbohydrates 28.6g 9% DV; exchange other carbs 2; dietary fiber 7.4g 30% DV; sugars 8.9g; fat 3g 5% DV; saturated fat 0.4g 2% DV; vitamin a iu 5763.1IU 115% DV; vitamin c 20.1mg 34% DV; folate 26.3mcg 7% DV; calcium 101.3mg 10% DV; iron 2.3mg 13% DV; magnesium 52.6mg 19% DV; potassium 590.8mg 17% DV; sodium 405.3mg 16% DV; thiamin 0.1mg 9% DV.

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Rating: 5 stars
So satisfying and healthy. Read More