Vegetable Soup Coral Tree Cafe

Dive into a comforting bowl of homemade goodness with the Vegetable Soup Coral Tree Cafe recipe, a vibrant medley of garden-fresh flavors and nourishing ingredients. This hearty yet light soup features a colorful array of vegetables—such as zucchini, red bell pepper, carrots, and green beans—simmered in a fragrant blend of vegetable broth, garlic, and herbs like thyme and oregano. Finished with tender spinach, fresh parsley, and optional lemon juice for a bright, zesty note, this recipe is a celebration of wholesome eating. Perfect for meal prepping or a cozy dinner, it’s quick to make in under an hour and pairs beautifully with crusty bread or crackers. Whether you're looking for a healthy weekday lunch or a flavorful vegan option, this vegetable soup is sure to impress!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, sliced into rounds carrots
• 2 sliced celery stalks
• 1 medium, diced zucchini
• 1 medium, diced red bell pepper
• 1 cup, trimmed and chopped green beans
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon, or to taste salt
• 0.5 teaspoons, freshly ground black pepper
• 2 cups baby spinach
• 2 tablespoons, chopped fresh parsley
• 1 tablespoon, fresh squeezed (optional) lemon juice

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and sauté for another 1 minute until fragrant.

Step 4

Add the sliced carrots, celery, zucchini, red bell pepper, and green beans to the pot. Cook for about 5 minutes, stirring occasionally, to slightly soften the vegetables.

Step 5

Stir in the canned diced tomatoes (with their juices), vegetable broth, bay leaf, dried thyme, and dried oregano.

Step 6

Season with salt and black pepper to taste, then bring the mixture to a gentle boil.

Step 7

Reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the vegetables are tender.

Step 8

Stir in the baby spinach and fresh parsley, allowing the spinach to wilt gently into the soup.

Step 9

Taste and adjust seasoning, adding more salt or a splash of fresh lemon juice if desired.

Step 10

Remove the bay leaf and serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(3100.0g)

Amount per serving	% Daily Value*
Calories	1323.8

Total Fat 55.2g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 10.8g
Cholesterol 7.9mg	0%
Sodium 8804.9mg	0%
Total Carbohydrate 177.5g	0%
Dietary Fiber 48.3g	0%
Total Sugars 75.0g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 767.7mg	0%
Iron 16.8mg	0%
Potassium 6243.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 12.3%

Carbs: 51.6%