Seriously Good Vegetable Soup

Name: Seriously Good Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 medium yellow or white onion, chopped; 3 carrots, peeled and chopped; 2 celery stalks, chopped; 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash; 1 teaspoon fine sea salt, divided, to taste; 6 cloves garlic, pressed or minced; ½ teaspoon curry powder; ½ teaspoon dried thyme; 1 large can (28 ounces) diced tomatoes; 4 cups (32 ounces) vegetable broth; 2 cups water; 2 bay leaves; ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice; Freshly ground black pepper, to taste; 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach; 1 tablespoon lemon juice

This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Cookie and Kate — Cookie and Kate

Ingredients

6 servings

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Steps

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Nutrition Facts (per serving)

Macronutrients

Calories1799% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 7.500

Per Serving Rp 1.250/serving

🏠 Save ~Rp 15.000 compared to buying!

📋 Price Breakdown (12% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
extra-virgin olive oil	4 tablespoons	-	-
yellow or white onion	1 medium	-	-
carrots	3	-	-
celery stalks	2	-	-
chopped seasonal vegetables	2 cups	-	-
fine sea salt	1 teaspoon	-	-
garlic	6 cloves	-	-
½ teaspoon curry powder	-	-	-
½ teaspoon dried thyme	-	-	-
can	1 large	Rp 25.000/kg	Rp 2.500
	4 cups	-	-
water	2 cups	-	-
bay leaves	2	Rp 25.000/kg	Rp 5.000
½ teaspoon red pepper flakes	-	-	-
Freshly ground black pepper	-	-	-
chopped kale or collard greens or chard	2 cups	-	-
lemon juice	1 tablespoon	-	-