Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup cauliflower or broccoli florets
- 2 cups chopped spinach or kale
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper, to taste
- 1 teaspoon dried herbs (e.g., thyme, oregano, or Italian seasoning)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 3–4 minutes.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add carrots and celery and cook for another 5 minutes to build flavor.
- Pour in vegetable broth and diced tomatoes. Bring to a gentle boil.
- Add zucchini, cauliflower or broccoli, and herbs. Reduce heat and simmer for about 15 minutes, or until all vegetables are tender.
- Stir in spinach or kale and simmer for 2–3 more minutes, until wilted.
- Season with salt and pepper to taste. Serve warm.
Notes
- Use any combination of vegetables you have on hand.
- Add lentils, chickpeas, or quinoa for more protein.
- Fresh ginger or turmeric can add a warming, anti-inflammatory boost.
- This soup freezes well for up to 3 months.
- Great for meal prep – stores in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
