Rainbow Garlic Soup
Warm, vibrant, and brimming with flavor, Rainbow Garlic Soup is a nourishing bowl of comfort that brings the colors of the vegetable rainbow to your table. This wholesome recipe combines the rich, caramelized notes of roasted garlic with a medley of fresh, colorful vegetables like red cabbage, zucchini, and yellow bell peppers, all simmered in a savory vegetable broth. Enhanced with aromatic thyme, a hint of zesty lemon juice, and a sprinkle of fresh parsley, this soup achieves the perfect balance of earthy, savory, and bright flavors. Easy to prepare in under an hour, Rainbow Garlic Soup is not only visually stunning but also packed with nutrients, making it an ideal choice for a cozy lunch or weeknight dinner. Whether you’re looking for a standout vegetarian soup recipe or a vibrant way to enjoy seasonal produce, this dish is sure to delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 3 garlic bulbs
- 2 tablespoons olive oil
- 1 red onion
- 2 carrot
- 1 yellow bell pepper
- 1 zucchini
- 1 cup red cabbage
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic bulbs to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap them in aluminum foil. Roast in the oven for 30-35 minutes, or until the cloves are soft and golden brown.
While the garlic roasts, finely dice the red onion, carrot, yellow bell pepper, and zucchini. Shred the red cabbage.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.
Add the carrot, yellow bell pepper, zucchini, and red cabbage to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Once the garlic is roasted, carefully squeeze the softened cloves out of their skins and mash them into a paste using a fork.
Add the roasted garlic paste to the pot along with the vegetable broth, bay leaf, thyme, salt, and black pepper. Stir well to combine.
Bring the soup to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
Remove the bay leaf and discard. Stir in the lemon juice for a bright, zesty finish.
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7414 mg | 322% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 39.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3390 mg | 72% | |
*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.
