A vibrant vegetable soup is the ultimate comfort food, relying on the layering of aromatic spices and the brightness of fresh herbs to create a deep, complex broth.
The Ultimate Garden Herb & Spiced Vegetable Soup
This recipe focuses on “blooming” spices in oil to release their essential oils, followed by a finish of fresh herbs to keep the flavors elevated and crisp.
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The Aromatic Base: 1 large organic onion, 3 cloves of garlic (minced), and 1 tbsp of grated fresh ginger.
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The Spice Blend: 1 tsp ground turmeric, 1 tsp cumin seeds, ½ tsp smoked paprika, and a pinch of cinnamon for warmth.
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The Vegetables: 2 organic carrots (diced), 2 stalks of celery, 1 large sweet potato (cubed), and 2 cups of chopped organic kale or spinach.
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The Liquid: 6 cups of organic vegetable stock and 1 can of diced tomatoes.
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The Fresh Finish: A handful each of fresh cilantro, Italian parsley, and a squeeze of organic lime juice.
The Method
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Sauté & Bloom: Heat 2 tbsp of olive oil in a large pot. Add the onion, carrots, and celery. Once softened, add the garlic, ginger, and all the dry spices. Stir for 1–2 minutes until the kitchen smells incredible.
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Simmer: Add the sweet potato, tomatoes, and stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the potatoes are fork-tender.
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Greenery: Stir in the kale or spinach during the last 3 minutes of cooking so they wilt but stay bright green.
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Brighten: Turn off the heat. Stir in the fresh herbs and lime juice just before serving. This prevents the herbs from losing their vibrant color and delicate flavor.
3 Ways to Customize Your Bowl
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For Extra Protein: Add a can of rinsed organic cannellini beans or chickpeas.
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For Creaminess: Stir in half a cup of organic coconut milk at the very end.
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For Heat: Add a sliced organic Fresno chili or a teaspoon of red pepper flakes during the sauté step.
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