Seriously Good Vegetable Soup Recipe

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Seriously Good Vegetable Soup Recipe

This vegetable soup is packed with fresh, wholesome ingredients and seriously delicious flavor. With a medley of seasonal vegetables like carrots, sweet potatoes, and kale, this healthy soup is a perfect meal for any time of year. The secret ingredient—curry powder—adds a subtle warmth that takes it to the next level. This soup is naturally vegan and gluten-free, making it perfect for everyone to enjoy. Whether you need a cozy dish to warm up on a chilly day or a light, nourishing meal, this veggie-packed soup will leave you feeling satisfied and refreshed!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Mediterranean

Servings: servings

Calories: 186kcal

Ingredients

4 tbsp Extra virgin olive oil divided
1 medium Onion yellow or white chopped
3 carrots peeled and chopped
2 Celery chopped
2 cups seasonal vegetables sweet potatoes, green beans, butternut squash, bell pepper, etc.
1 tsp Salt divided
6 garlic cloves minced
½ tsp curry powder
½ tsp dried thyme
800 g Diced tomatoes
4 cups vegetable broth
2 cups Water
2 bay leaf
½ tsp Red pepper flakes optional
Black Pepper to taste
2 cups Kale spinach, or collard greens
1 tbsp Lemon Juice

Instructions

Sauté the vegetables:

Heat 3 tbsp of olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, seasonal vegetables, and ½ tsp salt. Cook, stirring occasionally, for 6-8 minutes until the onion is softened and translucent.

Add the garlic and spices:

Stir in the minced garlic, curry powder, and thyme. Cook for about 1 minute, stirring frequently, until fragrant.

Add the tomatoes and broth:

Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often. Then, add the vegetable broth, water, bay leaves, and ½ tsp more salt. Season generously with black pepper and red pepper flakes if using.

Simmer the soup:

Raise the heat to bring the soup to a boil, then partially cover the pot and reduce the heat to a gentle simmer. Let the soup simmer for 25 minutes, stirring occasionally.

Add the greens:

Remove the lid and stir in the chopped greens. Continue simmering for another 5 minutes until the greens are tender.

Finish the soup:

Remove the pot from heat, discard the bay leaves, and stir in the lemon juice and remaining 1 tbsp olive oil. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.

Serve and enjoy:

Divide the soup into bowls and enjoy hot. Leftovers can be stored in the refrigerator for up to 5 days or frozen for several months.

Notes

This vegetable soup is endlessly customizable based on the seasonal veggies you have on hand. The addition of curry powder adds a layer of warmth and flavor without being overpowering. For a spicier kick, increase the red pepper flakes, or keep it mild by omitting them altogether. This soup pairs perfectly with a crusty piece of bread or a fresh salad. Enjoy it as a light meal or as a healthy side dish throughout the week.

Nutrition