First, finely dice the onion and sauté it together with the chopped garlic in olive oil until translucent. After just a few minutes, the kitchen will begin to smell wonderful, forming the perfect base for the soup.
Next, cut the potatoes, carrots, cauliflower, broccoli, zucchini, and celery into bite-sized pieces and add them to the pot one after the other. Briefly sauté everything to allow the flavors to meld.
Now pour in the vegetable broth and add bay leaves, paprika, turmeric, and a little pepper. Let the soup simmer over medium heat for about 30 to 35 minutes, until all the vegetables are soft.
Stir in the fresh spinach last. It will wilt within minutes, retaining its beautiful green color.
If you prefer a creamy soup, purée everything with an immersion blender afterwards. I usually leave some vegetable pieces so the soup has a bit more texture.
Finally, season with lemon juice, salt, pepper and a pinch of nutmeg and serve with fresh parsley.
This vegetable soup tastes wonderful freshly cooked, but it becomes even more flavorful the next day. That’s why I usually make a large pot at once. It keeps perfectly well in the refrigerator for three to four days and also freezes very well.
If you like, you can add other ingredients as you wish. Small pasta, rice, or soup noodles make it even more filling. White beans, chickpeas, or red lentils also go perfectly with it. For a bit more protein, I sometimes serve it with pan-fried chicken breast or sprinkle some grated Parmesan cheese on top just before serving.
For me, this soup isn’t a miracle cure or a diet, but simply an honest home recipe. It’s light, full of vegetables, warms you up on chilly days, and simply makes you feel good. That’s precisely why it’s a regular feature on our table all year round.
