Nutritious Homemade Vegetable Soup: A Soothing Feast

1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 1 minute until fragrant.
2. Add the Main Ingredients:
Add the potatoes, zucchini, green beans, diced tomatoes (with their juice), and vegetable broth to the pot.
Stir in the thyme, oregano, smoked paprika (if using), salt, and pepper.
3. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low.
Cover and simmer for 20–25 minutes, or until the vegetables are tender.
4. Add Greens and Adjust Seasoning:
Stir in the kale or spinach and cook for an additional 5 minutes until wilted.
Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve and Garnish:
Ladle the soup into bowls and sprinkle with fresh parsley.
Serve hot with crusty bread or a side salad.
Tips for Success:
Customizable: Use your favorite vegetables or whatever you have on hand. Cabbage, squash, or peas work well.
Protein Boost: Add cooked lentils, chickpeas, or beans for added protein.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
This nutritious homemade vegetable soup is a comforting and delicious way to enjoy a variety of vegetables in one bowl. Perfect for warming up on chilly days or as a light, wholesome meal! 🌱✨🥣