Ingredients
Scale
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped (any color)
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Chop all vegetables into bite-sized pieces for even cooking.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.
- Add chopped carrots, celery, and bell pepper to the pot. Pour in the vegetable broth until the veggies are submerged. Bring to a gentle boil.
- Once boiling, add spinach or kale along with thyme and basil. Let it simmer for an additional 5–7 minutes until all vegetables are tender.
- Season with salt, pepper, and lemon juice before serving hot.
Notes
- Feel free to substitute with seasonal vegetables or whatever you have on hand.
- For added protein, consider including beans or lentils.
- This soup can be blended for a creamy texture without dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 5g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg