Spiced Breakfast Vegetable Soup
A vibrant, hearty soup featuring fresh vegetables and a medium-spicy kick—perfect for a nourishing breakfast start.
Cuisine: Mediterranean
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 2 medium, diced carrot
- 1 medium, diced zucchini
- 2 cups baby spinach
- 1 14-oz can canned diced tomatoes
- 4 cups vegetable broth
- 1 15-oz can chickpeas (canned, drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon crushed red pepper flakes
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, chopped fresh parsley
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 4-5 minutes.
- 2. Stir in garlic, bell pepper, and carrot. Cook for 3 minutes until slightly softened.
- 3. Add zucchini, cumin, paprika, coriander, and red pepper flakes. Sauté for 2 minutes to bloom spices.
- 4. Pour in diced tomatoes (with juice), vegetable broth, and chickpeas. Bring to a boil.
- 5. Reduce heat to a simmer. Cover and cook for 12 minutes, until vegetables are tender.
- 6. Stir in spinach, salt, black pepper, and lemon juice. Simmer uncovered for 3 minutes until spinach wilts.
- 7. Ladle soup into bowls and top with fresh parsley. Serve hot.
Browse more: Vegetarian · Gluten Free · Mediterranean Diet
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