Soul-Nourishing Vegetable Soup
Ingredients
The Base (Aromatics & Healthy Fats):
- 2 tbsp Avocado Oil
- 1 Yellow Onion diced.
- 3-4 cloves Garlic minced.
- 3 Carrots sliced into rounds.
- 2 stalks Celery diced.
The Hearty Fillers:
- 2 Yukon Gold Potatoes cubed (peeled or unpeeled for extra fiber).
- 1 can Diced Tomatoes (with the juices).
- 1 cup Green Beans trimmed and cut into 1-inch pieces.
- 1 cup Frozen Peas added at the end.
Liquid & Seasoning:
- 6-8 cups Low-Sodium Vegetable Broth or Bone Broth for added protein/collagen.
- 2 Bay Leaves.
- 1 tsp Turmeric
- ½ tsp Black Pepper
- Salt to taste.
- 1 tsp Dried Oregano
Flavor Finishings:
- 1 tbsp Fresh Lemon Juice added at the end.
- ¼ cup Fresh Parsley chopped.
Instructions
Sauté the Base:
- In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5–7 minutes until the onions are translucent and the carrots begin to soften.
Bloom the Aromatics:
- Stir in the minced garlic, turmeric, black pepper, and dried herbs. Cook for 1 minute until fragrant.
Simmer the Soup:
- Add the cubed potatoes, diced tomatoes (with juice), and the broth. Drop in the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Add Tender Veggies:
- Stir in the green beans and simmer for an additional 5 minutes.
The Final Touch:
- Add the frozen peas and stir until heated through (about 2 minutes). Turn off the heat.
Brighten & Serve:
- Remove the bay leaves. Stir in the fresh lemon juice and chopped parsley. Taste and add salt as needed.
Nutrition
Serving: 1.5CupsCalories: 142kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 230mgPotassium: 562mgFiber: 5gSugar: 6gVitamin A: 5520IUVitamin C: 27mgCalcium: 57mgIron: 2mg
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