Garlic Lemon Vegetable Soup

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5 from 1 vote

Prep Time10

Cook Time45

Total Time55

Servings:

Calories: 158kcal

Ingredients

1 tablespoon avocado oil
1 yellow onion diced, about 1 cup
2 large carrots sliced into ¼ inch rounds, about 2 cups
4 cloves garlic
1 lb Yukon gold potatoes diced into ½ inch cubes; about 2 medium
1 teaspoon dried thyme
1 bay leaf
1 teaspoon fine sea salt
¼ teaspoon black pepper
4 cups water
4 cups baby spinach roughly chopped
2 tablespoon lemon juice
1 (19 oz) can white beans drained and rinsed (optional)

US Customary - Metric

Instructions

In a large pot, over medium-high, heat the avocado oil. Add the onion and cook for 4-5 minutes until starting to soften.
Add the carrots and cook for 3-4 more minutes until the onions are tender. Stir in the garlic for a minute until fragrant.
Add the potatoes, water (or broth), seasonings and white beans (if using).
Reduce the heat to medium low and simmer for 15-20 minutes, stirring every 5 or so minutes, until the potatoes are tender.
Remove the bay leaf, stir in the spinach and cook for an additional 2-3 minutes until wilted.
Remove from the heat and stir in the lemon juice. Taste and add additional lemon, salt and pepper as needed.
Serve, garnished with fresh herbs.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the soup for up to 3 months, but I find that the potatoes can become a bit mealy with thawing, so I don't recommend it.

*Nutritional estimate calculated without the optional white beans.

Nutrition