Vegetable soup
A soul-soothing bowl of delicious vegetable soup, perfect for lunch or dinner paired with crusty bread!
Number of portions
#
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 2 medium potatoes, peeled and diced
- ½ tsp dried oregano
- ½ tsp dried thyme
- 4 cups vegetable broth + 1 cup water
- 1 C diced tomatoes (preferably cheery)
- 1 cup corn (I used thawed from frozen)
- 1 handful spinach or kale
- 1 cup diced pumpkin
- 1 bay leaf
- ¼ cup parsley, chopped
- 1 tbsp freshly squeezed lemon juice, more to taste
- 1½ tsp salt, more to taste
- Freshly ground black pepper
Instructions
- Heat oil in a large stockpot over medium-low heat. Once hot, add onion, garlic and a teaspoon o salt and cook about 8 minutes. Add the oregano, thyme and carrots, celery, potatoes and cook for 5 more minutes, stirring often.
- Add broth, water, cheery tomatoes, corn, pumpkin, bay leaf, and several grinds of pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes.
- Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt (don’t be shy, I added lots of salt!) and pepper. Serve hot with crusty bread.
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