Recipe: Zesty Veggie Soup

Not sure what your April climate is like these days, but it’s COLD here in Milwaukee! It actually snowed here yesterday, and I’m still wearing cashmere sweaters while eating hot soup.

This veggie soup, though, has a little bit of a springy twist, so that I can be warm with hope that sunshine weather is on its way. How is it springy, you ask? It involves a top off of squeezed lemon, along with a punch of curry powder. Total pleasant surprise to the palette!

I love this soup because it is packed with vegetables, full of flavor and fiber, and is an instant mood-booster. This soup is inspired by this one that I've made for years, but I’ve doctored it up and amended it to my liking.

Recipe yields 6-7 bowls of soup.

INGREDIENTS

• 3 TB extra-virgin olive oil

• 1 medium yellow or white onion

• 3 large carrots, chopped

• 3 celery stalks, chopped

• 1 small sweet potato, chopped

• 1/2 cup green beans

• 1 summer squash (zucchini or yellow works)

• 1 tsp fine sea salt

• 6 cloves garlic, minced or pressed

• 1 tsp curry powder

• 1 tsp dried thyme

• 1 large can (28 oz) diced tomatoes

• 4 cups (32 oz) vegetable broth

• 2 cups water

• 2 bay leaves

• 1/2 tsp red pepper flakes

• Freshly ground black pepper

• 2 cups chopped kale (or collard greens or spinach, if you prefer)

• 1 lemon, squeezed

INSTRUCTIONS

1. Warm the olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion, carrot, celery, sweet potato, green beens and squash. Add 1/2 tsp of salt. Cook, stir often, until the onion has softened and turns translucent (about 6-8 minutes).

2. Add the garlic, curry powder, snd 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

3. Pour in broth and water. Add 1/2 tsp of salt, 2 bay leaves, and the red pepper flakes. Season with fresh ground pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

4. Cook for 25 minutes, then remove the lid and add the kale (or collard or spinach). Continue to cook for 5 minutes or so, until the greens soften.

5. Remove the pot from the heat. Remove the bay leaves. Squeeze lemon over the mixture and stir it in. Taste test and determine if you need more salt, pepper, or red pepper flakes.

6. Spoon into bowls and enjoy!