spicy veggie soup

Recipe by
Carolyn Haas
Whitewater, WI

I recently had 10 Veggie Soup at Panera's and really liked it. I found this recipe in my local paper and it said that the kick of the spicy pepper would sooth stuffy noses. Idk about it being a cure, but this is a tasty version I came up with.

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For spicy veggie soup

  • 1 Tbsp
    olive oil
  • 1 md
    onion, chopped
  • 3 clove
    garlic, minced
  • 1 md
    poblano pepper, seeded and chopped
  • 1/2 c
    sliced carrots
  • 2
    stalks celery ,chopped
  • 1 Tbsp
    ground turmeric
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    freshly ground black pepper
  • 1/4 tsp
    ground cayenne pepper (or to taste)
  • 7-8 c
    vegetable broth
  • 1 can
    fire roasted tomato (14 oz)
  • 1 c
    corn, frozen or fresh
  • 2 c
    cauliflower, cored and cut into tiny florets
  • 1
    lemon, zest and juice of 1/2, or to taste
  • 1 md
    zucchini, diced
  • 4 c
    kale or spinach
  • 1 can
    white beans, drained and rinsed (14 oz
  • 1
    bay leaf

How To Make spicy veggie soup

  • 1
    In a soup pot, heat oil and cook onion on medium heat until somewhat translucent. Add garlic and cook for an additional minute.
  • 2
    Add carrot, celery and poblano pepper, cook about 3 minutes. Add spices and stir until veggies are covered with the spices.
  • 3
    Add broth and bring to a boil over medium-high heat. Reduce heat to low add tomatoes, cauliflower, zucchini and lemon zest. Cover and simmer about 20 minutes or until you can pierce cauliflower with a fork.
  • 4
    Stir in kale/spinach and beans. Cook for another couple minutes until the greens have wilted somewhat.
  • 5
    Taste and adjust salt and pepper. Give a couple squeezes of lemon juice, sprinkle with parsley to serve.
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