Easy Veggie Soup

easy vegetable soup recipe
To add a bit of “zing” to my easy vegetable soup recipe I borrowed a tip from my good friend Claudia. She pretty much orders soup every time we go out to eat and the first thing she does is ask the waiter to bring her a big plate of lemon wedges. She squeezes every last drop of lemon juice into any and every soup.  I thought this was a little bizzare when I first saw her do it, but I’m hooked on the lemons-in-my-soup thing now too because they really do add a very bright and lively special something-something.

SIMPLE STIR-IN IDEAS FOR YOUR EASY VEGETABLE SOUP RECIPE

ADD INs:

• Cooked barley
• Cooked millet
• Garbanzo beans
• Cannellini beans
Frozen organic corn,thawed
Frozen organic peas,thawed

COOKED BROWN RICE OR BLACK RICE


EASY VEGETABLE SOUP RECIPE
Serves: 6 to 8
INGREDIENTS
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, minced
  • ½ onion, finely chopped
  • 1 large leek, finely chopped
  • Unrefined sea salt, to taste (such as Real Salt)
  • 1 fennel bulb, cored and finely chopped
  • 1 red bell pepper, finely chopped
  • 3 carrots, finely chopped
  • 1 teaspoon oregano
  • 1 bunch collards (about 4 cups), chopped
  • 1 tablespoon extra virgin coconut oil (such as Barlean’s)
  • Juice from 1 whole lemon
  • 1 large can (28 ounces) organic diced tomatoes (or look for BPA-free Pomi Tomatoes in a soft-box)
  • 4 cups organic vegetable broth (such as Pacific Natural Foods)
INSTRUCTIONS
  1. Heat the extra virgin olive oil in a large saucepan over medium-high heat; add the garlic, onion and leek and sauté until onions and leeks are soft, about 3 minutes. Season lightly with salt.
  2. Add the fennel and sauté 2-3 minutes, until it begins to soften. Add the bell pepper and carrots and sauté 2-3 minutes, until soft. Sprinkle vegetables with oregano.
  3. Add the collards and extra virgin coconut oil and sauté until greens are deep green and tender. Add the lemon juice and tomatoes. Cook for 2-3 minutes. Season lightly with salt.
  4. Add the vegetable broth. Simmer soup for 15 minutes over low heat. Serve warm.

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