Vegetable Soup

Ingredients

4 tablespoons of extra-virgin olive oil 

1 medium yellow or white onion, chopped

3 carrots, peeled and chopped

2 celery stalks, chopped

2 cups of chopped seasonal vegetables (such as sweet potatoes, green beans, butternut squash, potatoes, bell peppers, zucchini, or yellow squash) 

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 

2 cups of chopped kale or spinach 

1 tablespoon of lemon juice 

Directions

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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