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Calories: 186kcal
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!
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.
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Estimated Nutrition:
Calories: 186kcal (9%)Carbohydrates: 23g (8%)Protein: 4g (8%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1143mg (50%)Potassium: 593mg (17%)Fiber: 6g (25%)Sugar: 7g (8%)Vitamin A: 9716IU (194%)Vitamin C: 32mg (39%)Calcium: 107mg (11%)Iron: 2mg (11%)
