Easy Homemade Vegetable Soup: My favorite way to detox!

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Heat a generous drizzle of extra virgin olive oil in a pot over medium-high heat until it shimmers, then fry the sliced baby bella mushrooms until they gain colour, and set them aside.
2. Add a little more olive oil to the warm pot, then add the chopped onion and garlic, followed by the chopped celery, carrots, zucchini and diced potatoes.
3. Season with salt, black pepper, 1 tsp ground coriander, 1/2 tsp turmeric powder and 1/2 tsp sweet paprika, and cook for about 7 minutes, stirring so the vegetables soften slightly and take up the seasoning.
4. Add the chickpeas, the whole peeled tomatoes, 6 cups of low-sodium vegetable or chicken broth, 2 bay leaves and 1/2 tsp dry thyme, and stir.
5. Bring to a boil over medium heat for about 4 to 5 minutes, then reduce to a simmer, cover partly and cook for about 15 minutes, breaking up the tomatoes as you go.
6. Turn off the heat and stir in the cooked mushrooms and the chopped parsley leaves.
7. Add the zest and juice of 1 lime, remove the bay leaves, and serve; sprinkle toasted pine nuts on top if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.