Carrot green bean soup
This carrot green bean soup is soothing and delicious. Recipe uses simple everyday ingredients, lots of vegetables, and turmeric!!
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Ingredients
- 3 tablespoons Extra virgin olive oil
- 1 Large Onion, finely chopped
- 8~10 Medium Carrots, peeled and diced (about 8 cups)
- ¼ teaspoon Turmeric
- To taste Salt & Pepper
- 10 cups Water
- 8 oz Green Beans, chopped (about 2 cups)
- 3 cups Baby Spinach
- 3 tablespoons Fresh dill, chopped
- 2 Lemons, halved
Instructions
- Heat oil in a large saucepan on medium flame. Add onions and cook, stirring occasionally, for 4~5 minutes or until the onions turn translucent.
- Next add carrots, turmeric, salt and pepper. Cook for 2~3 minutes. Add the water and bring the mixture to a boil. Lower the heat and simmer for 15~18 minutes or until carrots get are just tender. Add the green beans and cook until they are just tender, about 4~5 minutes. At this point, you can serve the soup hot or cool it completely and store for later.
To serve Soup:
- In the bottom of a soup bowl, place 1 cup of baby spinach and 1 tablespoon of chopped dill in the bottom. Ladle 3 cups of hot soup over the greens, cover with a plate and let steep for 5 minutes. Squeeze some lemon juice and serve right away.
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Notes
- I love using baby spinach in this vegan broth soup. But feel free to use regular chopped spinach instead.
- You can use dried dill instead of fresh dill.
- Use low-sodium vegetable broth instead of water for more flavor.
- Make the soup up to 3 days in advance and store in an airtight container.
- Reheat until simmering and use to steep the green before serving.
- Freeze any leftover soup for up to 2 months in an airtight container.
- To make the soup even more hearty, add cooked beans or chopped tofu.
Nutrition
Calories: 279kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 212mg | Potassium: 1162mg | Fiber: 11g | Sugar: 16g | Vitamin A: 37398IU | Vitamin C: 72mg | Calcium: 181mg | Iron: 3mg
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