Description
A cozy, vegetarian soup brightened with lemon and packed with vegetables, perfect for cool evenings and restorative eating.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped (yellow or sweet)
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup chopped kale or spinach
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 4–5 minutes.
- Stir in the sliced carrots and celery. Cook for another 5 minutes.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the chopped kale or spinach and the dried oregano. Season with salt and black pepper.
- Reduce the heat and let the soup simmer for 15–20 minutes, until the carrots are tender.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed. Serve warm.
Notes
For a heartier bowl, stir in 1/2 cup pastina or small pasta during the last 6–8 minutes. For a non-vegetarian version, add shredded cooked chicken or a Parmesan rind during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian