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!
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