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.
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 for about 6 to 8 minutes, or until the onion has softened and is turning translucent, stirring often.
Add the garlic, curry powder, and thyme. Cook for about 1 minute, or until fragrant while stirring frequently.
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 the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes.
Divide into bowls and serve. Enjoy!
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.
- 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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