This vibrant spring vegetable soup is a feast for the eyes and a boon for your immune system. Packed with a variety of vegetables, herbs, and spices known for their health benefits, it's gluten-free, vegan, and absolutely delicious.

Ingredients:

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 small zucchini, diced

1 cup chopped asparagus

1 cup chopped kale or spinach

1 cup of canned chickpeas, rinsed and drained

1 teaspoon turmeric

1 teaspoon ginger, grated

6 cups vegetable broth (gluten-free)

1  teaspoon lemon zest

2  tablespoons lemon juice

Salt and pepper, to taste

Fresh parsley or cilantro, for garnish

Instructions:

Sauté veggies: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are slightly softened, for about 5 minutes.

Add more veggies and spices: Stir in the zucchini, asparagus, kale (or spinach), chickpeas, turmeric, and ginger. Cook for another 2–3 minutes until the spices are fragrant.

Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the vegetables are tender.

Final touches: Stir in the lemon zest and lemon juice. Season with salt and pepper to taste.

Let the soup simmer for an additional 5 minutes. ENJOY!