Seriously Good Vegetable Soup
Recipe, Instructions & Notes by: Cookie and Kate ~ www.CookieAndKate.com
Prep Time: 15min Cook Time: 45min Total Time: 1hour Servings: 6bowls
Ingredients
4 tbsp extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2cups chopped seasonal vegetables such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1tsp fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ tsp curry powder
1 large can (28oz) diced tomatoes
4 cups (32oz) vegetable broth
2cups water
2 bay leaves
½ tsp red pepper flakes (reduce or omit if sensitive to spice)
Freshly ground black pepper, to taste
2cups spinach or chopped kale or collard greens or chard (thick ribs removed)
1 tbsp lemon juice
Instructions
Warm 3 tbsp of olive oil ina large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ tsp of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6-8minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1minute. 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 tsp 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 5minutes 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.
Notes:
Recipe adapted from author’s quinoa vegetable soup and lentil soup.
Storage suggestions: This soup keeps well in the refrigerator for about 4days. It freezes and defrosts well if you want to freeze extra portions for later.
Recommended equipment: Dutch oven