Vegetarian Spicy Broth
Warm your soul with this vibrant Vegetarian Spicy Broth, a flavorful, nutrient-packed dish perfect for chilly evenings or as a versatile base for creative meals. This aromatic soup blends the bold flavors of garlic, fresh ginger, cumin, smoked paprika, and turmeric, accented with a touch of crushed red pepper for an irresistible kick. A medley of colorful veggies, baby spinach, and fresh cilantro ensure every bite bursts with hearty goodness, while lime juice adds a refreshing zest to the rich tomato-infused broth. Ready in just 45 minutes, this vegan-friendly recipe is ideal for health-conscious food lovers seeking a spicy, comforting meal. Serve it as a standalone soup or pair it with noodles, rice, or roasted vegetables for endless possibilities.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 2 tablespoons tomato paste
- 6 cups low-sodium vegetable broth
- 1 tablespoon soy sauce
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- salt, to taste
- black pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the crushed red pepper flakes, ground cumin, smoked paprika, and turmeric powder. Stir well to coat the vegetables in the spices.
Mix in the tomato paste and cook for 1-2 minutes, allowing the flavors to deepen.
Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Add the baby spinach to the pot and cook for 1-2 minutes until wilted.
Remove the pot from heat and stir in the lime juice and chopped cilantro.
Taste the broth and adjust seasoning with salt and black pepper if necessary.
Ladle the broth into bowls and serve hot as a soup or as a base for noodles, rice, or vegetables.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 23.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2723 mg | 58% | |
*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.
