Good Vegetable Soup
Set your targets and every recipe will show what it does to your day.
Recipe by Cookie and Kate.
Ingredients
Scaled from 6. Cooking times barely change.
- ⅔ tbsp extra-virgin olive oil, divided88 cal
- ⅛ medium yellow or white onion, chopped7 cal
- ½ carrots, peeled and chopped15 cal
- ⅓ celery stalks, chopped10 cal
- ⅓ cup chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash69 cal
- 3 pinches of fine sea salt, divided, to taste0 cal
- 1 clove garlic, pressed or minced4 cal
- a pinch of curry powder1 cal
- a pinch of dried thyme0 cal
- ⅛ large can diced tomatoes4 cal
- ⅔ cup vegetable broth6 cal
- ⅓ cup water0 cal
- ⅓ bay leaves0 cal
- a pinch of red pepper flakes, reduce or omit if sensitive to spice0 cal
- Freshly ground black pepper, to taste0 cal
- ⅓ cup chopped kale or collard greens or chard (thick ribs removed), or spinach14 cal
- ⅛ tbsp lemon juice1 cal
Method
- 01
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, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- 02
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- 03
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.
- 04
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.
- 05
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.