Looking for a healthy and hearty lunch or dinner option? Look no further than this delicious vegetable and grain soup. It’s one of my go-to recipes during the winter season. Packed with a medley of fibre-rich ingredients like whole grains, carrots, and tomatoes, this soup not only provides delicious comfort but is also good for you. The best part? It’s super easy to make in under an hour, and the flavour is great, but it can be tweaked to your preferences. And don’t fret about leftovers – simply store them in an airtight container in the refrigerator, and they’ll stay fresh for up to 4 days. Treat yourself to a satisfying bowlful of heart-healthy goodness!
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into bite-sized pieces
1 can diced tomatoes (low-sodium if available)
4 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup whole grain of your choice (such as quinoa or barley)
2 cups fresh spinach leaves, chopped
Fresh parsley, chopped (for garnish)
Instructions:
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
Add the sliced carrots, celery, zucchini, and green beans to the pot. Sauté the vegetables for a few minutes until they start to soften.
Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme, dried basil, salt, and pepper. Bring the mixture to a boil.
Once the soup is boiling, add the whole grain of your choice (such as quinoa or barley). Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the vegetables and grain are tender.
Stir in the chopped spinach leaves and cook for an additional 2-3 minutes until the spinach wilts.
Taste the soup and adjust the seasoning with salt and pepper if needed.
Ladle the vegetable and whole grain soup into bowls, garnishing each serving with fresh parsley.
Serve the soup piping hot, allowing its warmth to comfort you on those chilly winter days.