Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 4 cups vegetable broth (low sodium)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon turmeric powder
- ½ teaspoon ground ginger
- Salt and pepper to taste
- 2 cups spinach, roughly chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onion becomes translucent and the vegetables start to soften.
- Add Garlic and Bell Peppers: Add the minced garlic and chopped bell peppers to the pot. Cook for another 2-3 minutes, stirring occasionally, until the garlic is fragrant and the peppers begin to soften.
- Incorporate the Remaining Vegetables: Add the chopped zucchini, vegetable broth, diced tomatoes (with their juice), dried oregano, dried basil, turmeric powder, and ground ginger to the pot. Season with salt and pepper to taste.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Add Spinach: Stir in the chopped spinach during the last 2-3 minutes of cooking. The spinach will wilt quickly.
- Serve and Garnish: Ladle the Easy Anti-Inflammatory Veggie Soup Recipe into bowls and garnish with fresh chopped parsley. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
- Diet: Vegetarian, Vegan
Nutrition
- Calories: 200 kcal
- Sugar: 8 g
- Fat: 8 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 5 g