Description
A quick, nourishing meal packed with veggies and flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 teaspoons ground turmeric
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup chopped kale or spinach
- 1 small potato, peeled and cubed (optional)
- 4 cups low-sodium vegetable broth
- 2 cups filtered water
- Salt and black pepper, to taste
- Juice of half a lemon (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Begin by setting your large soup pot over medium heat. Pour in the olive oil and let it warm up. Once heated, add the diced yellow onions. Sauté them for about 3-4 minutes, stirring occasionally, until they turn translucent and tender. This step infuses the oil with the onion’s sweet flavor, which serves as a great foundation for the soup. Following the onions, add the minced garlic and fresh ginger; cook for an additional 1-2 minutes until they release a wonderful aroma, ensuring not to burn them.
- Once your onions, garlic, and ginger are aromatic, it's time to add the ground turmeric. Stir this into the mixture, allowing it to blend with the other ingredients and impart its golden hue. Next, add in the carrots and celery. If you are choosing to include the optional potato, now is the perfect moment to add it to enhance the soup's heartiness. Let these vegetables cook for about 3-4 minutes, stirring occasionally to keep everything mixed, until they begin to soften.
- After the initial sautéing, it’s time to introduce the vegetable broth and filtered water to the pot. Stir everything together and season it generously with salt and black pepper according to your taste preferences. Increase the heat, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 12-15 minutes. This allows the vegetables to become tender and soak up all those wonderful flavors.
- As the soup nears completion, stir in your diced zucchini and chopped kale or spinach. These greens will not only add a burst of color but also vital nutrients. Continue to simmer for an additional 3-5 minutes until both the zucchini and greens are vibrant and tender. At this stage, taste your soup to adjust the seasoning further, if necessary. If you like a little tang, squeeze in the juice of half a lemon to brighten the flavors before serving hot.
Notes
Feel free to double the recipe for meal prepping; it stores well in the fridge!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 150 kcal
- Sodium: 300 mg
- Protein: 4 g