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A rich, comforting vegetable soup loaded with fresh, wholesome ingredients, enhanced with a touch of curry powder, lemon juice, and olive oil. Naturally vegetarian, vegan, and gluten-free, perfect for a cozy meal.

Ingredients

Scale
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow or white onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups chopped seasonal vegetables (e.g., sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini, yellow squash)
  • 1 teaspoon fine sea salt, divided, to taste
  • 6 cloves garlic, pressed or minced
  • ½ teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 2 bay leaves
  • ½ teaspoon red pepper flakes (optional, adjust for spice sensitivity)
  • Freshly ground black pepper, to taste
  • 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
  • 1 tablespoon lemon juice

Instructions

  1. Cut root and seasonal vegetables into similar ~½-inch pieces; chop the onion, carrots, and celery; remove thick ribs and chop the greens; press or mince the garlic.
  2. Heat 3 tablespoons olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
  3. Add the chopped onion, carrots, celery, and seasonal vegetables with ½ teaspoon salt; stir often and cook until the onion is translucent and vegetables begin to soften, about 6–8 minutes.
  4. Stir in the minced garlic, ½ teaspoon curry powder, and ½ teaspoon dried thyme; cook, stirring, for about 1 minute.
  5. Add the 28-ounce can of diced tomatoes with their juices and cook a few minutes, stirring often.
  6. Pour in 4 cups vegetable broth and 2 cups water; add the remaining ½ teaspoon salt, 2 bay leaves, ½ teaspoon red pepper flakes, and freshly ground black pepper; turn heat up to bring to a boil.
  7. Partially cover the pot, reduce heat to maintain a gentle simmer, and simmer for 25 minutes.
  8. Uncover, add the chopped greens, and continue simmering for 5 minutes or until the greens reach your preferred tenderness.
  9. Remove the pot from heat and discard the bay leaves; stir in 1 tablespoon lemon juice and the remaining 1 tablespoon olive oil, then taste and adjust salt, pepper, or red pepper flakes as needed.

Notes

Cut veggies to similar sizes (about ½ inch) for even cooking., Sauté onion, carrot, and celery until onion is translucent to build flavor., Add garlic and curry powder only briefly to avoid burning., Fire-roasted diced tomatoes can add smoky flavor, but plain canned tomatoes are fine too., Add delicate veggies (zucchini, spinach) near the end to keep tender., Salt in stages to adjust for broth saltiness., Add cooked beans, lentils, or quinoa before serving for extra protein and heartiness., For creamy texture, blend a portion of soup and mix back in.

Nutrition

Find it online: https://mamapantry.com/seriously-good-vegetable-soup/