Magic Soup
Dive into a nourishing bowl of Magic Soup, a vibrant and hearty recipe that's as comforting as it is wholesome! Perfect for a cozy meal, this veggie-packed soup features a medley of fresh ingredients like kale, zucchini, and russet potato, simmered to perfection in a flavorful base of vegetable broth, tomatoes, and warming spices like paprika and turmeric. The addition of cooked quinoa adds a protein-rich twist, while a splash of lemon juice brightens every spoonful. Ready in just over an hour, this one-pot wonder is not only delicious but also gluten-free, vegan, and packed with immune-boosting ingredients. Garnished with fresh parsley, Magic Soup is the ultimate healthy comfort food for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 crushed garlic cloves
- 2 medium (sliced) carrots
- 2 medium (sliced) celery stalks
- 1 large (diced) russet potato
- 1 medium (diced) zucchini
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 2 cups (chopped, stems removed) kale leaves
- 1 cup cooked quinoa
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until translucent and fragrant.
Stir in the crushed garlic and cook for 1 more minute.
Add the carrot slices, celery, potato, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and add the canned diced tomatoes, including their juices.
Drop in the bay leaf and stir in the dried thyme, paprika, and turmeric.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the potatoes and carrots are tender.
Remove the bay leaf and stir in the chopped kale, cooking for 3-4 minutes until wilted.
Add the cooked quinoa and lemon juice, stirring to combine.
Season the soup with salt and black pepper to taste.
Ladle into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8686 mg | 378% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 72.9 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 8499 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
