9-Veggie Soup

inspired meals soup Jul 24, 2021

Nine veggies come together to make this antioxidant-rich soup.

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6

INGREDIENTS

  • 4 tbsp. extra virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 large celery stalks, chopped
  • 2 cups chopped seasonal veggies (I used sweet potatoes, green beans and bell peppers)
  • 1 tsp. sea salt, divided
  • 6 cloves garlic, minced
  • 1/2 tsp. curry powder
  • 1/2 tsp. dried thyme
  • 1-28 oz. can diced tomatoes
  • 4 cups organic chicken stock or organic chicken bone broth (can substitute with veggie stock)
  • 2 cups water
  • 3 bay leaves
  • 1/2 tsp. red pepper flakes
  • fresh ground pepper to taste
  • 3 cups chopped Swiss chard, thick ribs removed
  • 1 tbsp. lemon juice

INSTRUCTIONS

  1. Warm 3 tablespoons of the oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1⁄2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 5 to 10 minutes.

  2. Add garlic, curry powder and thyme-stir frequently for 1 minute. Pour in diced tomatoes with their juices and cook for a few more minutes, stirring often.

  3. Pour in broth and water. Add 1⁄2 teaspoon more salt, bay leaves and the red pepper flakes. Season with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

  1. Cook for 25 minutes. Remove lid and add the chard. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

  2. Remove pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt and pepper if desired.

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