This veggie-packed soup is bursting with color and texture. This soup is best made using seasonal produce, so it can be made differently each time! If you're feeling under the weather or if you're looking for a warm lunch option, this spectacular soup is served.
4 tablespoons of extra-virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon of fine sea salt, to taste
6 cloves of garlic, pressed or minced
1/2 teaspoon of curry powder (optional)
1/2 teaspoon of dried thyme
1 28-ounce can of diced tomatoes
4 cups of vegetable broth
2 cups of water
2 bay leaves
1/2 teaspoon of red pepper flakes
Black pepper, to taste
1 tablespoon of lemon juice
1. Warm 3 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and 1/2 of a teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic, curry powder if using, and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the broth and water. Add the other 1/2 teaspoon of salt, 2 bay leaves, and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add in the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from the heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper, and/or red pepper flakes.
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