Description
A comforting and lively soup filled with sautéed vegetables, herbs, and a bright finish of lemon juice, perfect for chilly evenings and cold remedies.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup chopped spinach or kale
- Juice of 1 lemon
Instructions
- Heat a splash of oil in a large pot over medium heat. Add the diced onions, carrots, and celery, and cook until softened, about 5–7 minutes.
- Toss in the minced garlic, oregano, and thyme, stirring for another minute until fragrant.
- Pour in the vegetable broth and bring to a gentle simmer to meld flavors.
- Season with salt and pepper, then add the chopped spinach or kale, cooking down for another 5 minutes until tender.
- Stir in the lemon juice right before serving for a bright finish.
Notes
Use low-sodium broth for better control over saltiness and feel free to adapt with leftover greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg