Description
A hearty and nutritious high-protein vegetable soup perfect for a healthy Christmas dinner. Packed with fresh vegetables and protein-rich ingredients, this soup is both satisfying and festive.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced tomatoes, vegetable broth, lentils, chickpeas, thyme, and rosemary. Bring to a boil.
- Reduce heat and simmer for 25 minutes until lentils are tender.
- Stir in spinach and lemon juice. Cook for 2 minutes until spinach wilts.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- You can substitute lentils with quinoa for a different texture.
- Add more broth if you prefer a thinner soup.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International