Healing Vegetable Soup

Why I Love This Recipe

I find this soup to be incredibly soothing and revitalizing. The combination of fresh vegetables, aromatic herbs, and healing spices creates a flavorful broth that warms me from the inside out. It’s my go-to remedy when I’m feeling under the weather or simply in need of a nutritious meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 leeks, chopped

• 2 stalks of celery, chopped

• 1 carrot, chopped

• 1 zucchini, chopped

• 1 cup chopped green beans

• 1 cup chopped kale or spinach

• 3 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 teaspoon ground turmeric

• 1 teaspoon dried thyme

• 1 bay leaf

• 6 cups vegetable broth

• Salt and pepper to taste

• Juice of 1 lemon

• Fresh parsley, chopped (for garnish)

Directions

1. I start by heating the olive oil in a large pot over medium heat.

2. I add the chopped onion, leeks, celery, and carrot, sautéing until the vegetables begin to soften, about 5-7 minutes.

3. I stir in the garlic, ginger, turmeric, thyme, and bay leaf, cooking for another 2 minutes until fragrant.

4. I pour in the vegetable broth and bring the mixture to a boil.

5. I reduce the heat to a simmer and add the zucchini and green beans, cooking for 10 minutes.

6. I add the chopped kale or spinach and continue to simmer for another 5 minutes, until all the vegetables are tender.

7. I remove the bay leaf, season the soup with salt and pepper to taste, and stir in the lemon juice.

8. I ladle the soup into bowls and garnish with fresh parsley before serving.

Servings and Timing

This recipe yields approximately 6 servings. Preparation time is about 15 minutes, and cooking time is around 30 minutes, totaling 45 minutes from start to finish.

Variations

• Protein Boost: I sometimes add cooked lentils or chickpeas for extra protein.

• Grain Addition: Incorporating cooked quinoa or brown rice makes the soup more filling.

• Spice It Up: A pinch of red pepper flakes adds a nice heat if I’m in the mood for something spicier.

• Herb Swap: Fresh dill or basil can be used instead of parsley for a different flavor profile.

Storage and Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, I simply warm it on the stove over medium heat until heated through. This soup also freezes well; I let it cool completely before transferring it to freezer-safe containers, where it keeps for up to 3 months.

FAQs

Can I make this soup in a slow cooker?

Yes, I can prepare this soup in a slow cooker. I add all the ingredients except for the lemon juice and parsley to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. I stir in the lemon juice and garnish with parsley just before serving.

Is it okay to use frozen vegetables?

Absolutely. I often use frozen vegetables when fresh ones aren’t available. They work well in this recipe and can save time on prep.

How can I make this soup creamier?

For a creamier texture, I blend a portion of the soup using an immersion blender or regular blender, then stir it back into the pot. Alternatively, I add a splash of coconut milk for a creamy consistency.

What can I serve with this soup?

I enjoy serving this soup with a slice of crusty whole-grain bread or a side salad for a complete meal.

Can I add other vegetables to this soup?

Certainly. I often add other vegetables like sweet potatoes, bell peppers, or mushrooms based on what I have on hand. This recipe is quite versatile.

Conclusion

This Healing Vegetable Soup is a versatile and nourishing dish that I turn to time and again. Its wholesome ingredients and comforting flavors make it a staple in my kitchen, especially during times when I need a healthful boost. Whether I’m feeling under the weather or simply craving a warm, hearty meal, this soup always hits the spot.