Servings: 6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 4 tbsp of olive oil
- 1 medium yellow or white onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups of chopped seasonal vegetables, such as sweet potatoes, green beans, potatoes, bell pepper, zucchini or yellow squash
- 1 tsp of sea salt, to taste
- 6 cloves garlic, pressed or minced
- ½ tsp of Cool Runnings Curry Powder
- ½ tsp of Cool Runnings Thyme Leaf
- 1 large can diced tomatoes
- 4 cups of vegetable broth
- 12 cups of water
- 2 tsp of Cool Runnings Parsley Flakes
- ½ tsp Cool Runnings Cayenne Pepper
- Cool Runnings Ground Black Pepper, to taste
- 2 cups of spinach
- 1 tbsp of British Class Lemon Juice
Directions
1. In a large soup pot, warm 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and ½ teaspoon of salt. Cook, stirring often, until the onion is softened and translucent, about 6 to 8 minutes.
2. Add the garlic, curry powder, and thyme. Cook for about 1 minute, stirring frequently, until fragrant. Stir in the diced tomatoes with their juices and cook for a few more minutes, allowing the flavors to develop.
3. Pour in the broth and water. Add another ½ teaspoon of salt, parsley flakes, and a pinch of cayenne pepper. Season with black pepper to taste. Increase the heat and bring the soup to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer.
4. Simmer for 25 minutes. Then uncover the pot and add the chopped spinach. Continue simmering for another 5 minutes, or until the spinach is wilted and tender.
5. Remove the soup from heat. Stir in the lemon juice and the remaining 1 tablespoon of olive oil. Taste and adjust seasoning with additional salt or pepper if needed.
6. Ladle into bowls and serve warm. Enjoy.
Spicy Vegetable Soup Recipe Card
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