Magic Soup

Dive into a nourishing bowl of Magic Soup, a vibrant and hearty recipe that's as comforting as it is wholesome! Perfect for a cozy meal, this veggie-packed soup features a medley of fresh ingredients like kale, zucchini, and russet potato, simmered to perfection in a flavorful base of vegetable broth, tomatoes, and warming spices like paprika and turmeric. The addition of cooked quinoa adds a protein-rich twist, while a splash of lemon juice brightens every spoonful. Ready in just over an hour, this one-pot wonder is not only delicious but also gluten-free, vegan, and packed with immune-boosting ingredients. Garnished with fresh parsley, Magic Soup is the ultimate healthy comfort food for weeknight dinners or meal prep.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large (diced) yellow onion
• 4 crushed garlic cloves
• 2 medium (sliced) carrots
• 2 medium (sliced) celery stalks
• 1 large (diced) russet potato
• 1 medium (diced) zucchini
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 whole bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 2 cups (chopped, stems removed) kale leaves
• 1 cup cooked quinoa
• 1 tablespoon lemon juice
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 4-5 minutes, until translucent and fragrant.

Step 3

Stir in the crushed garlic and cook for 1 more minute.

Step 4

Add the carrot slices, celery, potato, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and add the canned diced tomatoes, including their juices.

Step 6

Drop in the bay leaf and stir in the dried thyme, paprika, and turmeric.

Step 7

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the potatoes and carrots are tender.

Step 8

Remove the bay leaf and stir in the chopped kale, cooking for 3-4 minutes until wilted.

Step 9

Add the cooked quinoa and lemon juice, stirring to combine.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Ladle into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	3447.2 grams (3447.2g)

Amount per serving	% Daily Value*
Calories	1839

Total Fat 60.00g	77%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 10.60g
Cholesterol 8mg	3%
Sodium 8686mg	378%
Total Carbohydrate 281.00g	102%
Dietary Fiber 56.70g	203%
Total Sugars 72.90g
Protein 60.20g	120%

Vitamin D 0IU	0%
Calcium 946mg	73%
Iron 23mg	130%
Potassium 8499mg	181%

*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: 28.3%

Protein: 12.6%

Carbs: 59.0%