Name: Seriously Good Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 (e.g., sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini, yellow squash); 1 teaspoon fine sea salt, divided; 6 cloves garlic, pressed or minced; 1/2 teaspoon curry powder; 1/2 teaspoon dried thyme; 1 large can (28 ounces) diced tomatoes; 4 cups (32 ounces) vegetable broth; 2 cups water; 2 bay leaves; 1/2 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

Description

A comforting, nutrient-dense vegetable soup that’s quick to prepare and perfect for a family dinner.

Ingredients

Scale

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 (e.g., sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini, yellow squash)
1 teaspoon fine sea salt, divided
6 cloves garlic, pressed or minced
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
1/2 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

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Instructions

Warm 3 tablespoons of olive oil in a large Dutch oven over medium heat.
Add the chopped onion, carrot, celery, seasonal vegetables, and 1/2 teaspoon of salt. Cook until the onion is soft and translucent, about 6-8 minutes.
Add garlic, curry powder, and thyme. Cook for 1 minute until fragrant.
Pour in the diced tomatoes and cook for a few more minutes, stirring often.
Add the broth, water, 1/2 teaspoon salt, bay leaves, and red pepper flakes. Season with black pepper.
Raise heat to bring to a boil, then partially cover and reduce heat to a simmer. Cook for 25 minutes.
Add the chopped greens and simmer for an additional 5 minutes until softened.
Remove from heat and discard bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Adjust seasoning if needed.
Divide into bowls and enjoy, finishing with a grind of pepper and drizzle of extra-virgin olive oil.

Notes

Finish each bowl with a grind of pepper and a drizzle of extra-virgin olive oil for an elevated touch.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 6g
Sodium: 700mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg