How To Make Tasty Vegetable Soup
This is the tastiest a vegetable soup recipe can get! Enjoy the fresh and flavorful taste of seasonal veggies, from sweet potatoes to butternut squash.
Serves:
Ingredients
- 4tbspextra-virgin olive oil,divided
- 1mediummedium yellow onion,or white onion, chopped
- 3carrots,peeled and chopped
- 2stalkscelery,chopped
- 2cupsseasonal vegetables,like sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash, chopped
- 1tspfine sea salt,divided, to taste
- 6clovesgarlic,pressed or minced
- ½tspcurry powder
- ½tspdried thyme
- 28ozlarge tomatoes,diced
- 4cupsvegetable broth
- 2cupswater
- 2bay leaves
- ½tspred pepper flakes,reduce or omit if sensitive to spice
- freshly ground black pepper,to taste
- 2cupskale,or collard greens, chard or spinach, chopped, with thick ribs removed
- 1tbsplemon juice
Instructions
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Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat.
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Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and ½ teaspoon of the salt.
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Cook for about 6 to 8 minutes, or until the onion has softened and is turning translucent, stirring often.
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Add the garlic, curry powder, and thyme. Cook for about 1 minute, or until fragrant while stirring frequently.
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Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
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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.
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Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
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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.
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Remove the pot from heat and remove the bay leaves.
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Stir in the lemon juice and the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes.
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Divide into bowls and serve. Enjoy!
Recipe Notes
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later.
Nutrition
- Calories: 161.48kcal
- Fat: 9.76g
- Saturated Fat: 1.38g
- Monounsaturated Fat: 6.70g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 17.38g
- Fiber: 5.06g
- Sugar: 6.22g
- Protein: 3.43g
- Sodium: 471.28mg
- Calcium: 73.08mg
- Potassium: 609.21mg
- Iron: 1.38mg
- Vitamin A: 424.15µg
- Vitamin C: 33.74mg
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