Vegetable Soup Coral Tree Cafe
Dive into a comforting bowl of homemade goodness with the Vegetable Soup Coral Tree Cafe recipe, a vibrant medley of garden-fresh flavors and nourishing ingredients. This hearty yet light soup features a colorful array of vegetables—such as zucchini, red bell pepper, carrots, and green beans—simmered in a fragrant blend of vegetable broth, garlic, and herbs like thyme and oregano. Finished with tender spinach, fresh parsley, and optional lemon juice for a bright, zesty note, this recipe is a celebration of wholesome eating. Perfect for meal prepping or a cozy dinner, it’s quick to make in under an hour and pairs beautifully with crusty bread or crackers. Whether you're looking for a healthy weekday lunch or a flavorful vegan option, this vegetable soup is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced into rounds carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 cup, trimmed and chopped green beans
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, freshly ground black pepper
- 2 cups baby spinach
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon, fresh squeezed (optional) lemon juice
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for another 1 minute until fragrant.
Add the sliced carrots, celery, zucchini, red bell pepper, and green beans to the pot. Cook for about 5 minutes, stirring occasionally, to slightly soften the vegetables.
Stir in the canned diced tomatoes (with their juices), vegetable broth, bay leaf, dried thyme, and dried oregano.
Season with salt and black pepper to taste, then bring the mixture to a gentle boil.
Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the vegetables are tender.
Stir in the baby spinach and fresh parsley, allowing the spinach to wilt gently into the soup.
Taste and adjust seasoning, adding more salt or a splash of fresh lemon juice if desired.
Remove the bay leaf and serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8805 mg | 383% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 75.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 6243 mg | 133% | |
*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.
