My Everyday Healthy Vegetable Soup (Easy Meal Prep, High Fiber & Comforting)

Want to know what I eat almost every day?

My “all-in-one” soup: vegetables, fiber, protein, and comfort food in a single bowl.

I almost always keep a pot of this in the fridge. It’s one of those things your future self will thank you for. When I get hungry, I just heat up a bowl. That’s it.

I try to eat when I’m actually hungry, instead of snacking out of habit. This soup makes that really easy. It’s filling, satisfying, and packed with vegetables and fiber, so I don’t have to think too much about whether I’m eating “well enough” during the day.

And honestly, if I feel like having something just for pleasure later on—like pasta, a grilled cheese sandwich, or even homemade fries from the air fryer—I go for it. That balance works for me.

Another bonus: there are no added fats in the soup itself, so I can save those for other meals that I really want to enjoy.

Want the recipe?

It includes a few less common ingredients, but don’t worry—you can easily skip or substitute them.

Ingredients

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1 liter (about 4 cups) water

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1/3 cup dried lentils

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1/2 to 1 cup whole grain pasta of choice (spaghetti, fusilli, macaroni, etc.)

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1 bouillon cube (or stock cube)

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1 medium or 2 small potatoes, peeled and diced

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1 large onion, chopped

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1 carrot, finely chopped

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1 cup leafy greens of choice, finely chopped

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1 cup cabbage of choice, finely chopped

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2 stalks celery, finely chopped

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1/2 can chickpeas or beans of choice, drained

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A generous handful of dried seaweed (not nori)

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Miso paste

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1 hard-boiled egg per serving

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Sambal or chili flakes in oil

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A splash of milk

Instructions

1

Bring the water to a boil in a large pot.

2

Add the bouillon cube, lentils, pasta, potatoes, onion, carrot, leafy greens, cabbage, celery, and dried seaweed. Once it starts boiling, reduce the heat and let everything simmer gently until cooked through.

3

Add the drained chickpeas or beans toward the end.

4

Let the soup cool, then store it covered in the refrigerator.

To serve

Reheat as much soup as you need.

In a bowl, mix 1 teaspoon of miso paste with about 1/4 teaspoon sambal or chili flakes in oil. Add a small splash of milk and stir well (this makes the flavor a bit smoother and creamier).

Add a peeled hard-boiled egg to the bowl, then pour the hot soup over everything.

Flavor tips & substitutions

The miso and seaweed give the soup a deep, savory umami flavor. The sambal or chili flakes in oil add a gentle kick.

If those ingredients are hard to find where you live, you can:

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add an extra bouillon/stock cube to the soup while it’s cooking (in the pot, not when reheating or serving

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replace the sambal or chili flakes in oil with a pinch of cayenne pepper or some black pepper, to taste (start small—cayenne can get very spicy quickly)

Would you try this soup?

I’d love to hear what you think—and especially how you might make it your own.

Do you have a go-to recipe you make almost every day? Let me know!

And if you enjoy this one, feel free to share it—I'd really appreciate it 😊