Description
A delicious and nutritious soup packed with fresh vegetables and herbs, perfect for a light meal or as a starter.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1 lemon
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- Stir in garlic, zucchini, and bell pepper. Cook for an additional 3-5 minutes.
- Add diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 20-25 minutes, until all vegetables are tender.
- Stir in fresh spinach or kale and cook for another 2-3 minutes until wilted.
- Remove from heat and stir in lemon juice before serving.
Notes
- Feel free to add any other vegetables you have on hand, such as green beans, peas, or corn.
- For extra protein, consider adding cooked beans or lentils.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 5
- Protein: 4
Keywords: healthy soups and stews, vegetable soup, vegan soup, low-calorie soup, nutritious soup