Ingredients:

  • 1 tbsp olive oil
  • 1 medium (120g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, chopped
  • 1 medium (150g) zucchini, diced
  • 1 cup (100g) green beans, trimmed and cut into 1-inch pieces
  • 1 cup (140g) cauliflower florets, bite-sized
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes with juices
  • 2 cups (300g) fresh spinach or kale, roughly chopped
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup (10g) fresh parsley, chopped
  • 1 tbsp (3g) fresh lemon zest

Instructions:

  1. Heat the olive oil over high heat in a Dutch oven or large stockpot. Add the onion, carrots, and celery, sautéing for 5–7 minutes until onions are translucent.
  2. Stir in the minced garlic, smoked paprika, and dried oregano; cook for 60 seconds until fragrant.
  3. Pour in the fire-roasted tomatoes and vegetable broth. Bring the liquid to a boil, then immediately reduce to a simmer.
  4. Add the cauliflower and green beans. Cover and simmer for 10 minutes until the cauliflower is fork-tender.
  5. Stir in the zucchini and spinach, cooking for an additional 3–5 minutes until the spinach has wilted.
  6. Remove from heat. Stir in the lemon juice, lemon zest, and fresh parsley. Season with salt and black pepper to taste.