Description
This healthy vegetable soup is a hearty and flavorful blend of fresh carrots, celery, onion, garlic, and spinach simmered in a savory vegetable broth with diced tomatoes and aromatic herbs. It’s a comforting and nutritious dish that’s perfect as a light meal or starter.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup spinach leaves
Liquids and Canned Goods
- 4 cups vegetable broth
- 1 can diced tomatoes (approximately 14.5 ounces)
Seasonings and Oils
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/4 tsp basil
- 1 tbsp olive oil
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the chopped carrots, celery, onion, and minced garlic to the pot and sauté for 5 minutes until they start to soften and become fragrant.
- Add Broth and Tomatoes: Pour in the vegetable broth and add the can of diced tomatoes along with salt, pepper, thyme, and basil. Stir everything together and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender and flavors are well blended.
- Add Spinach and Finish Cooking: Add the spinach leaves to the pot and cook for another 5 minutes until the spinach is wilted and incorporated into the soup.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately for a delicious and healthy meal.
Notes
- For a richer flavor, use homemade vegetable broth or add a splash of lemon juice before serving.
- You can substitute spinach with kale or Swiss chard if preferred.
- Adjust the seasoning to taste, adding more herbs or spices like paprika or cumin for a different twist.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
