Description
A hearty and healthy vegetable soup packed with fresh carrots, celery, spinach, and flavorful herbs simmered in a savory vegetable broth. This comforting dish is perfect for a nutritious meal that is easy to prepare and full of natural vitamins and minerals.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup spinach leaves
Liquids and Canned Goods
- 4 cups vegetable broth
- 1 can diced tomatoes (approximately 14.5 oz)
Seasonings and Oils
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/4 tsp basil
- 1 tbsp olive oil
Instructions
- Heat the oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté aromatics: Add chopped carrots, celery, onion, and minced garlic to the pot and sauté for about 5 minutes until the vegetables begin to soften and become fragrant.
- Add broth and seasonings: Pour in the vegetable broth and canned diced tomatoes, then stir in salt, pepper, thyme, and basil. Increase heat to bring the mixture to a boil.
- Simmer the soup: Lower the heat to maintain a gentle simmer and cook for 20 minutes, or until all the vegetables are tender and flavors have melded together.
- Add spinach: Stir in the fresh spinach leaves and cook for an additional 5 minutes to wilt the spinach and finish the soup.
- Serve: Ladle the hot vegetable soup into bowls and enjoy immediately for a warm and nourishing meal.
Notes
- You can substitute fresh herbs like thyme and basil with dried variants if needed, adjusting the quantity accordingly.
- For a creamier texture, blend a portion of the soup before adding the spinach.
- Add other vegetables like zucchini or bell peppers for variation.
- Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 1 month.
