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Very Veggie Soup

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Ingredients

Units Scale
  • 2 tsp Extra-virgin olive oil
  • 1 small Onion (finely chopped )
  • 1 medium Carrot (finely chopped )
  • 1 medium Celery stalk (finely chopped )
  • Sea salt
  • 2 Garlic cloves (minced )
  • 1 (1/2-inch) piece fresh ginger (peeled and minced )
  • 1/2 tsp Red pepper flakes
  • 1 quart Broth
  • 2 sprigs Fresh thyme
  • 1 Bay leaf
  • Freshly ground pepper
  • 1/2 Orange or yellow bell pepper (chopped )
  • 1/2 cup Small cauliflower florets
  • 1/2 cup Green beans (chopped )
  • 1 small Zucchini
  • 1/2 cup Corn kernels
  • 1/2 cup Green or red cabbage (thinly sliced or shredded )
  • 2 cups Fresh cilantro (chopped )
  • 1 1/2 tbsp Fresh lemon juice

Instructions

  1. In a large saucepan, heat the oil over medium-low heat. Add the onion, carrot, and celery and a pinch of salt and cook until the vegetables are starting to soften but not lose color, about 10 minutes. Add the garlic, ginger (if using), and red pepper flakes and cook for about 2 minutes, until aromatic. Add the broth, thyme, and bay leaf, season with salt and black pepper, increase the heat to high, and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 10 minutes. Add the bell pepper, cauliflower, and green beans and cook for 3 minutes, or until starting to soften. Add the zucchini, corn, and cabbage and cook for 2 minutes more, or until all the vegetables are crisp-tender. Remove and discard the thyme sprigs and bay leaf.
  2. Scoop out 1 cup of the broth and transfer it to a blender. Add the cilantro and blend smooth with no flecks of green remaining. Return the blended mixture to the soup and add the lemon juice. (Don’t cook after returning the blended cilantro to the pan to keep its vibrant green color.) Taste and add more salt, pepper, and/or lemon juice if needed. Spoon into bowls and serve. 

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