Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups carrots, diced
- 2 cups celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth, low-sodium
- 2 cups kale or spinach, chopped
- 1 teaspoon dried thyme
- 1 lemon, juiced (about 2 tablespoons)
- 1 tablespoon agar-agar powder (optional)
Instructions
- In a large pot over medium heat, add two tablespoons of olive oil.
- Once hot, toss in chopped onions and minced garlic, stirring frequently until fragrant and translucent—about 5 minutes.
- Fold in diced carrots and chopped celery into the pot.
- Stir well to combine everything and let them cook together for another 5 minutes while occasionally stirring.
- Pour in six cups of chicken or vegetable broth slowly while scraping any stuck bits from the bottom of the pot.
- Bring it all to a gentle boil.
- Add one teaspoon of dried thyme along with salt and pepper to taste.
- Lower the heat and let your soup simmer uncovered for about 20 minutes until the veggies are tender but not mushy.
- Just before serving, mix in two cups of chopped kale or spinach until wilted—this will take about 2 minutes!
- Squeeze half a lemon's juice into the soup to brighten those magical flavors up.
- Ladle out generous servings into bowls and garnish with an extra sprinkle of thyme or some freshly cracked black pepper on top before diving into your deliciously mystical creation!
Notes
Store leftover soup in airtight containers.
Reheat gently on low heat.
Serve with crusty bread slices.
Add herbs for extra flavor boost.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg