Description
A hearty and wholesome veggie soup packed with fresh vegetables and nutrients, perfect for boosting your immune system.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced into rounds
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups chopped kale (or spinach)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- ½ teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1 lemon
- Optional: 1 cup cooked beans or lentils, ½ cup quinoa or brown rice, fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in the minced garlic.
- Add the zucchini, diced bell pepper, dried oregano, basil, turmeric, salt, and black pepper. Stir the mixture well.
- Pour in the vegetable broth and the can of diced tomatoes. Add the bay leaf and bring it to a simmer.
- Let it simmer uncovered for 20 minutes until the vegetables are tender.
- Stir in the chopped kale and cook for an additional 5 minutes.
- Remove the bay leaf and finish the soup by stirring in the lemon juice.
- Ladle the soup into bowls, garnish with parsley if desired, and enjoy warm.
Notes
Store leftover soup in airtight containers for up to 3-4 days in the refrigerator or freeze for up to 3 months. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan