Meals

Seriously Good Vegetable Soup

Name: Seriously Good Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 medium yellow or white onion, chopped; 3 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash; 1 teaspoon fine sea salt, divided, to taste; 6 cloves garlic, pressed or minced; ½ teaspoon curry powder; ½ teaspoon dried thyme; 1 large can (28 ounces) diced tomatoes; 4 cups (32 ounces) vegetable broth; 2 cups water; 2 bay leaves; ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice; Freshly ground black pepper, to taste; 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach; 1 tablespoon lemon juice

6 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

4 tablespoons extra-virgin olive oil, divided

1 medium yellow or white onion, chopped

3 carrots, peeled and chopped

2 celery stalks, chopped

2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash

1 teaspoon fine sea salt, divided, to taste

6 cloves garlic, pressed or minced

½ teaspoon curry powder

½ teaspoon dried thyme

1 large can (28 ounces) diced tomatoes

4 cups (32 ounces) vegetable broth

2 cups water

2 bay leaves

½ teaspoon red pepper flakes, reduce or omit if sensitive to spice

Freshly ground black pepper, to taste

2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach

1 tablespoon lemon juice

Directions

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.

Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.

Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Nutrition

Serving Size

1 bowl of soup made with

Calories

179

Total Fat

10 g

Saturated Fat

1.5 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

0 mg

Sodium

959.3 mg

Total Carbohydrate

22.6 g

Dietary Fiber

6.6 g

Total Sugars

10.1 g

Protein

2.8 g