Do you know how most vegetable soups are rather blah? Yeah, not this one. I made this for a winter cleanse last year and it’s been a fan-favorite in our house ever since. It’s still quite chilly here in northern Maine, so a bowl of this filling, flavorful soup is necessary to keep warm.  Whether you’re feeling under the weather or wanting to sneak in some extra hydration in the summer months, this soup is the answer.  The warming spices of curry and garlic not only boost the flavor factor but are also helpful in reducing inflammation and improving brain health. 

This is not your average vegetable soup; it’s easy to make and full of fresh flavor. There are lots of different ways you can make this soup and customize it based on your favorite veggies. Here’s what I did: 

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 sweet potatoes (or other seasonal vegetables, such as 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

Instructions 

1. Warm 3 tablespoons of olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and ½ teaspoon of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. 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.
3. 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.
4. 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.
5. 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 among bowls and enjoy.