Description
A light, nourishing vegetable soup packed with fresh aromatics, healing spices, and colorful produce—all ready in just 30 minutes.
Ingredients
- 1 tbsp olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1-inch fresh ginger, grated
- 2 tsp ground turmeric
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup chopped kale or spinach
- 1 small potato, peeled & cubed (optional)
- 4 cups low-sodium vegetable broth
- 2 cups filtered water
- Salt & black pepper, to taste
- Juice of ½ lemon (optional)
- Fresh parsley or cilantro, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and sauté 4–5 minutes.
- Stir in garlic, ginger, and turmeric; cook for 1 minute.
- Add carrots, celery, and potato. Stir to coat.
- Pour in vegetable broth and water. Bring to a boil, then simmer 12–15 minutes.
- Add zucchini and kale/spinach. Cook 3–4 minutes until tender.
- Season with salt, pepper, and lemon juice.
- Serve warm with fresh herbs on top.
Notes
- Add chickpeas or white beans for extra protein.
- Swap kale for spinach for a milder flavor.
- Add red pepper flakes for a little heat.
- Blend 1 cup of soup and return it to the pot for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes