Ingredients
4tbspextra-virgin olive oil,divided
1mediummedium yellow onion,or white onion, chopped
3carrots,peeled and chopped
2stalkscelery,chopped
2cupsseasonal vegetables,like sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash, chopped
1tspfine sea salt,divided, to taste
6clovesgarlic,pressed or minced
½tspcurry powder
½tspdried thyme
28ozlarge tomatoes,diced
4cupsvegetable broth
2cupswater
2bay leaves
½tspred pepper flakes,reduce or omit if sensitive to spice
freshly ground black pepper,to taste
2cupskale,or collard greens, chard or spinach, chopped, with thick ribs removed
1tbsplemon juice
Preparation
Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat.
Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and ½ teaspoon of the salt.
Cook for about 6 to 8 minutes, or until the onion has softened and is turning translucent, stirring often.
Add the garlic, curry powder, and thyme. Cook for about 1 minute, or until fragrant while stirring frequently.
Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves, and the red pepper flakes. Season generously with freshly ground black pepper.
Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat and remove the bay leaves.
Stir in the lemon juice and the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes.
Divide into bowls and serve. Enjoy!
