Garden Greens Diet Soup is your go-to recipe for a light, nourishing meal packed with vibrant veggies. It’s perfect for those seeking a health-conscious option without sacrificing flavor.
Spinach is the star for its iron and vitamin-rich profile, bringing a vibrant green color and tender texture. Zucchini adds a subtle sweetness and a gentle bite, while carrots lend a touch of earthiness and color contrast. Celery provides a mild peppery flavor and a bit of crunch. Tomatoes contribute acidity and a hint of sweetness, melding the flavors together. Onions and garlic form the aromatic base, enhancing the overall depth. Olive oil is used to sauté and enrich the flavors. Salt and black pepper season the soup, while basil and oregano bring herbal warmth. A splash of lemon juice brightens the dish before serving.
This soup pairs wonderfully with a slice of crusty whole-grain bread or a side salad for a more substantial meal. For a touch of indulgence, sprinkle some grated Parmesan cheese on top just before serving.
Start by heating a tablespoon of olive oil in a large pot over medium heat. When the oil shimmers, toss in the chopped onions and minced garlic. Sauté these until the onions turn translucent and the garlic is fragrant, which should take about 3–4 minutes.
Next, stir in the sliced carrots, diced zucchini, and chopped celery. Let these veggies cook together for about 5 minutes, allowing them to soften slightly and mingle their flavors.
Now, pour in the 5 cups of water and bring the mixture to a boil. Once boiling, add in the chopped spinach and diced tomatoes. Season the pot with salt, pepper, dried basil, and oregano.
Reduce the heat to a simmer, cover the pot, and let the soup cook for about 20 minutes. Stir occasionally to ensure everything cooks evenly and the flavors develop fully.
Finally, just before serving, stir in the lemon juice. This last touch adds a refreshing zing to your soup, lifting the flavors beautifully.
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