Vegetable Soup with Fresh Herbs and Lemon
A hearty vegetable soup packed with fresh veggies, herbs, and a splash of lemon. This nutritious and comforting dish is perfect for a light dinner or healthy lunch.
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup green beans cut into 1-inch pieces
- 1 large tomato diced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups baby spinach roughly chopped
- Juice lemon
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Base:
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute, until fragrant.2 tablespoons olive oil, 1 large onion, 2 cloves garlic
Add Vegetables:
- Stir in the carrots, celery, zucchini, red bell pepper, yellow bell pepper, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.2 medium carrots, 2 stalks celery, 1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 cup green beans
Simmer the Soup:
- Add the diced tomato, vegetable broth, water, bay leaf, thyme, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until all the vegetables are tender.1 large tomato, 4 cups vegetable broth, 2 cups water, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried basil, Salt and pepper to taste
Finish and Serve:
- Remove the bay leaf. Add the baby spinach and stir until wilted. Stir in the lemon juice.2 cups baby spinach, Juice lemon
- Use an immersion blender to blend the soup slightly, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.Fresh parsley
Notes
Customizations: Feel free to add other vegetables like potatoes, corn, or peas to suit your preference.
Serving Suggestion: This soup pairs well with crusty bread or a side salad for a complete meal.
Serving Suggestion: This soup pairs well with crusty bread or a side salad for a complete meal.
Nutrition
Calories: 123kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 849mgPotassium: 585mgFiber: 4gSugar: 8gVitamin A: 7106IUVitamin C: 97mgCalcium: 70mgIron: 2mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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