Ingredients
Scale
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 cups leafy greens (spinach or kale)
- Salt and pepper to taste
- Optional: Thyme or bay leaves for seasoning
Instructions
- Wash and prepare all vegetables by chopping them into bite-sized pieces.
- In a large pot, heat olive oil over medium heat and sauté onions and garlic until fragrant.
- Add carrots and celery; cook until slightly softened.
- Pour in the vegetable broth and any herbs; bring to a boil.
- Reduce heat and simmer for 20-30 minutes until all veggies are tender.
- Stir in leafy greens just before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 5g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg