Why This Recipe Works

Broth makes the soup fluid-rich, while the vegetables add carbohydrate, fiber, potassium, and other nutrients in amounts that vary by the ingredients and serving. The warm, soft texture can make the meal easier to eat when appetite is reduced.

Low-sodium broth keeps the starting sodium level lower and allows seasoning to be adjusted to taste or an individualized plan. This soup supports food and fluid intake; it is not a complete electrolyte-replacement treatment.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, sliced into rounds
• 2 medium celery stalks, sliced
• 1 medium potato, diced (approximately 1 cup)
• 6 cups low-sodium vegetable or chicken broth
• 2 cups chopped leafy greens (spinach, kale, or Swiss chard)
• ½ teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Build the base. Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute more.

2. Add the vegetables. Add carrots, celery, and potato to the pot. Stir to combine with the onion and garlic. Cook for 2 minutes.

3. Add broth and simmer. Pour in the broth and add thyme. Bring to a boil, then reduce heat and simmer for 15–18 minutes until carrots and potato are tender when pierced with a fork.

4. Add greens. Stir in the leafy greens and cook for 2–3 minutes until wilted. Season with salt and pepper.

5. Serve. Ladle into bowls and serve hot. Refrigerate leftovers promptly in shallow containers.

Swaps

• No potato: Use white beans or small pasta for a different source of body and carbohydrate.
• No leafy greens: Add frozen peas or green beans during the last 3 minutes.
• Add protein: Stir in cooked shredded chicken or white beans after the greens for a more substantial meal.
• Adjust sodium: Choose broth and added salt according to taste and any individualized sodium guidance.

Put This Into Practice

Use this as a light meal when soup is appealing and tolerated. Add beans, chicken, pasta, or another potato when a more substantial meal is needed. If illness involves persistent vomiting or diarrhea, inability to keep fluids down, worsening weakness, confusion, fainting, or very little urination, use appropriate rehydration guidance and seek medical care rather than relying on soup.

Storage

Refrigerate promptly in shallow, covered containers and use within 3–4 days. Freeze for longer storage; for best quality, use within 3–4 months. Reheat to 165°F (74°C), adding water or broth if the soup has thickened.

Evidence and Scope

The fluid and nutrient content of this soup varies with the broth, vegetables, serving size, and added salt. It can support meal and fluid intake but should not be treated as a standardized electrolyte-replacement formula.

• USDA FoodData Central
• USDA FSIS leftovers and food safety
• WHO oral rehydration salts

Connects To

Bottom Line

A simple broth-based vegetable soup that contributes fluid and light nourishment. Use it as a meal, not as proof that dehydration or electrolyte losses have been corrected.