Inspiration Soup

Warm, nourishing, and bursting with vibrant flavors, Inspiration Soup is a wholesome one-pot wonder that’s as comforting as it is nourishing. Packed with hearty vegetables like carrots, zucchini, and kale, plus protein-rich chickpeas, this soup is seasoned with aromatic thyme and a touch of turmeric for a subtly earthy depth. A splash of fresh lemon juice brightens every spoonful, while a garnish of parsley adds a pop of color and freshness. Perfect for busy weeknights or a cozy weekend meal, this recipe is quick to make—ready in just 50 minutes from start to finish—and filled with nutrient-rich ingredients that fuel both body and soul. Whether you’re seeking a light lunch or a satisfying starter, Inspiration Soup promises to be a flavorful and health-conscious addition to your table. Pair it with crusty bread for a truly comforting experience!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon ground turmeric
• 2 cups kale leaves (stems removed, chopped)
• 1 cup cooked chickpeas
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

Add the minced garlic and diced zucchini. Cook for another 2 minutes, until fragrant.

Step 4

Stir in the diced tomatoes, vegetable broth, bay leaf, dried thyme, and ground turmeric. Bring the mixture to a boil.

Step 5

Once boiling, reduce the heat to a simmer and cover the pot. Cook for 15 minutes, allowing the flavors to meld.

Step 6

Add the chopped kale and cooked chickpeas to the pot. Simmer for an additional 10 minutes until the kale is tender.

Step 7

Stir in the lemon juice, salt, and black pepper. Taste, and adjust seasoning if needed.

Step 8

Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	2569.1 grams (2569.1g)

Amount per serving	% Daily Value*
Calories	1407

Total Fat 48.70g	62%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 5973mg	260%
Total Carbohydrate 204.90g	75%
Dietary Fiber 48.00g	171%
Total Sugars 56.00g
Protein 57.70g	115%

Vitamin D 0IU	0%
Calcium 707mg	54%
Iron 21mg	114%
Potassium 5729mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 15.5%

Carbs: 55.1%