Introduction

Spicy Vegetable Soup is a vibrant and hearty dish full of fresh vegetables and bold flavors. Perfect for a cozy meal, this soup combines a variety of spices and herbs to create a comforting yet exciting taste experience. It’s easy to prepare and serves a crowd, making it ideal for family dinners or batch cooking.

Ingredients

3 tablespoons olive oil

1 medium leek (thinly sliced, light green and white parts only)

1 medium yellow onion (diced)

2 stalks celery (diced)

1 large carrot (peeled and cut into rounds)

1 medium bell pepper (diced)

2 whole jalapeños (diced, seeds removed for less spice)

1 tablespoon kosher salt (to taste)

10 cloves garlic (minced)

2 tablespoons lemon zest (zest of 2 lemons)

1 tablespoon fresh rosemary (minced, optional)

1 tablespoon fresh thyme (optional)

1 teaspoon red pepper flakes (to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon dried basil

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional and to taste)

8 cups green cabbage (about 1 head, core removed, roughly diced)

16 ounces mushrooms (thinly sliced)

1 medium zucchini (cut into half moons)

4 cups vegetable broth

3 1/2 cups crushed tomatoes (about 28 ounces or 1 large can)

3 whole bay leaves

2 cups baby spinach (about 8 ounces)

2 cups fresh cilantro (about 1 bunch, chopped and divided)

2 cups fresh parsley (about 1 bunch, chopped and divided)

1/2 cup green onions (about 5, sliced into rounds and divided)

1/4 cup lemon juice (juice of 2 lemons)

Instructions

Step 1: In a large Dutch oven or stock pot over medium heat, heat the olive oil. Add the leeks, onions, carrots, celery, jalapeños, and bell peppers along with a good pinch of salt. Sauté until softened, about 7 to 10 minutes.

Step 2: Add the minced garlic, lemon zest, fresh rosemary, fresh thyme, and all dried seasonings. Cook, stirring often, until the garlic is fragrant, about 30 seconds to 1 minute.

Step 3: Stir in the cabbage, zucchini, and mushrooms with another big pinch of salt. Cook until the vegetables soften slightly, about 2 to 3 minutes.

Step 4: Pour in the vegetable broth, crushed tomatoes, and add the bay leaves. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15 to 20 minutes, or until vegetables reach your desired tenderness.

Step 5: Remove and discard the bay leaves. Stir in half of the cilantro, parsley, green onions, and spinach to wilt them. Add the lemon juice, then taste and adjust seasonings as needed. Serve topped with the remaining fresh herbs and green onions.

Tips & Variations

Remove jalapeño seeds if you prefer a milder spice or add more for extra heat.

Swap out greens like kale or Swiss chard for spinach to vary texture and flavor.

Add cooked beans or lentils for added protein and heartiness.

Use fresh herbs whenever possible to brighten the soup’s flavors.

For a richer taste, stir in a splash of coconut milk before serving.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan since it uses vegetable broth and no animal products.

How spicy is this soup?

The heat level can be adjusted by removing the seeds from the jalapeños or omitting the cayenne pepper and red pepper flakes. It can be tailored to be mild or quite spicy depending on your preference.