Description
This nourishing soup is packed with anti-inflammatory ingredients like turmeric, ginger, and leafy greens — the perfect vegan bowl to boost immunity and support gut health.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 leeks, chopped
2 stalks 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)
Instructions
Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, leeks, celery, and carrot. Cook 5–7 minutes until softened.
Add Aromatics:
Stir in garlic, ginger, turmeric, thyme, and bay leaf. Cook for 2 more minutes until fragrant.
Simmer Soup:
Add vegetable broth and bring to a boil. Reduce to a simmer and add zucchini and green beans. Cook for 10 minutes.
Add Greens:
Stir in kale or spinach. Simmer 5 more minutes until tender.
Finish:
Remove bay leaf. Season with salt and pepper. Stir in lemon juice.
Serve:
Ladle into bowls and garnish with fresh parsley.
Notes
To Make Creamier: Blend a portion of the soup and return it to the pot, or stir in coconut milk.
Slow Cooker Method: Add all ingredients (except lemon juice and parsley) to slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add lemon and parsley just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop (or slow cooker)
- Cuisine: Mediterranean cuisine
