Description
A bright, lemony soup filled with garden vegetables and leafy greens, perfect for soothing the stomach.
Ingredients
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- Juice of 1 lemon
Instructions
- Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5–7 minutes.
- Stir in the minced garlic, dried thyme, and bay leaf. Cook for about 1 minute until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer.
- Season with salt and pepper, then simmer for 5–10 minutes.
- Add the chopped spinach or kale and cook another 3–5 minutes, until the greens are wilted.
- Remove and discard the bay leaf. Stir in the lemon juice, taste, and adjust seasoning if needed. Serve warm.
Notes
Use low-sodium broth if adding salty condiments later. Kale gives more structure; spinach wilts faster for a silkier finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian