The perfect hearty vegetable soup that is both light and incredibly satisfying. You can swap out the vegetables with what you have in hand, the basic steps remain the same, so versatile!
1/2cupred bell pepperchopped in small 1/2 inch cubes
1/2cupyellow onionchopped in small 1/2 inch cubes
3clovesgarlicminced finely
3cups fresh baby spinach
1teaspoongarlic powder
1 teaspoon chicken bouillon powder
Salt and Pepper to taste
Extra virgin olive oil
1 1/2cups water or vegetable stock
2ballsBurrata cheeseoptional to add on top of soup after cooking
2slicescrustini breadoptional to serve along side soup
Instructions
In a large pot, heat some the extra virgin oilve oil, I use like 2-3 tablespoons
When the oil has heated, add the onions and peppers
Season with salt and pepper, stir and let cook until the onions become tranlucent
Add the carrots and stir the mixture adn let cook for 2-3 minutes (I use this time to chop the zuchinni and squash)
Add the garlic, stir and cook for a minute or so, watch it carefully so it does not burn
Add the zuchinni and squash, re-season with salt and pepper and add the garlic powder and chicken bouillon powder
Cook the vegetables for 5-7 minutes. They will start getting softer and changing in color. Make sure you stir them every now and then
Add the water or vegetable stock
Cook the vegetables for 5 minutes WITHOUT the lid on
Stir the vegetables and keep cooking with the lid ON for another 5-7 minutes
Stir the vegetables and keep cooking with the lid on only HALF WAY for another 5-7 minutes
Test to see if all the vegetables are cooked through, especially the carrots
If the vegetables are all cooked through and the carrots are fork tender turn off the heat and stir in the spinach
Once the spinach is all incorporated, test the soup for salt and pepper. Add salt and pepper if needed.
I like to serve the soup in a bowl and top with a half of a burrata cheese. You can also add some crostini (thin toasted slices of baguete bread with butter and topped with parmesan cheese). This is completely optional
Recipe Video Instructions
Notes
Substitutions:
Switch the burrata cheese to a lighter cheese like fresh goat cheese.
Switch the spinach with fresh kale
Skip the carrots (they naturally are high in sugar) and use portobello mushrooms instead
If you like to cook with a little heat (spice heat), you can add a pinch of crushed red pepper flakes when you add the onions and peppers. Or if you like a good spicy chili oil, you can drizzle a bit of it on top of the burrata cheese once this delicious hearty vegetable soup is served.