Ingredients
Scale
- 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
- Optional: ½ cup quinoa or brown rice
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened. Then stir in the minced garlic.
- Stir in zucchini, bell pepper, oregano, basil, turmeric, salt, and pepper.
- Pour in the vegetable broth and diced tomatoes. Add the bay leaf. Simmer uncovered for 20 minutes until the vegetables are tender.
- Stir in kale and cook for 5 more minutes. Remove the bay leaf and finish with lemon juice.
- Ladle into bowls, garnish with parsley, and enjoy warm!
Notes
Feel free to add any vegetables on hand or adjust the seasoning according to your taste preference. This soup is also vegan and can be made heartier with beans or grains.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg