Seriously Good Vegetable Soup
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Extra Virgin Olive Oil: 4 tablespoons extra-virgin olive oil, divided
- Onion: 1 medium yellow or white onion, chopped
- Carrot: 3 carrots, peeled and chopped
- Stalks Celery: 2 celery stalks, chopped
- Seasonal Vegetables: 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- Sea Salt: 1 teaspoon fine sea salt, divided, to taste
- Garlic: 6 cloves garlic, pressed or minced
- Diced Tomatoes: 1 large can (28 ounces) diced tomatoes
- Black Pepper: Freshly ground black pepper, to taste
- Kale: 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
Warm 3 tablespoons of the 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 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Visual cue
Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt.
Step help
Step timer
6:00
Target: 6 min-8 min
Watch for
about 6 to 8 minutes
Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt.
Source
Seriously Good Vegetable Soup
Seriously Good Vegetable Soup
References
This step uses
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow or white onion, chopped
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- 1 teaspoon fine sea salt, divided, to taste
Equipment reference
- Dutch Oven, required
large Dutch oven or soup pot
Full ingredient reference
- 4 tablespoons extra-virgin olive oil, divided
divided
- 1 medium yellow or white onion, chopped
chopped
- 3 carrots, peeled and chopped
peeled and chopped
- 2 celery stalks, chopped
chopped
- 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
- 1 teaspoon fine sea salt, divided, to taste
divided, to taste
- 6 cloves garlic, pressed or minced
pressed or minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 2 bay leaves
- 1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
to taste
- 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
or spinach
- 1 tablespoon lemon juice