Seasonal Veggie Soup Recipe

Heat oil and sweat aromatics

In a large heavy pot, heat 2 tbsp olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and ginger (if using) and cook for 30–45 seconds, stirring, until fragrant. Do not let the garlic brown.

Add firmer vegetables

Add the cubed butternut squash or sweet potato and green beans to the pot. Stir to combine with the aromatics and cook for 3–4 minutes to begin developing flavor.

Add the zucchini and mushrooms (if using) and cook for another 2 minutes, stirring occasionally.

Pour in 6 cups vegetable broth and 1 cup water, then add the canned diced tomatoes (with juices). Stir in the bay leaf, dried thyme, dried oregano, paprika, kosher salt, black pepper, and red pepper flakes if using.

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to a simmer. Cover partially and simmer until the root vegetables are tender, about 15–20 minutes.

Add the drained chickpeas and cooked gluten-free pasta or cooked brown rice to the pot. Stir to warm through.

Fold in the chopped kale or spinach and simmer uncovered for 3–5 minutes until the greens are wilted and tender.

Taste and adjust seasoning: add more salt, pepper, or red pepper flakes if needed. Remove and discard the bay leaf.

Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley or basil to brighten the flavors.

Serve hot. Optionally garnish each bowl with extra olive oil, a squeeze of lemon, or additional fresh herbs.