Ingredients: my soup pot is 5.5 qt Le Creuset
4 Tbs olive oil
1 bunch of scallions or leek ( or both )
2 can’t of artichoke hearts
3 big carrots
2 bunch of celery sticks
1 cup slices mushrooms
3 cups spinach
2 -3 lemons juice only
Bunch of parsley
Bunch of cilantro
Spices: salt & white pepper, turmeric, smoked paprika ( smoked paprika is game changer )
Chops all veggies & green herbs
Heat oil in a large stockpot over medium heat. With your olive oil and sprinkle all spice , be generous, at least 1teaspoon of each, infuse them in the olive oil, when they open up you’ll smell it ,
Add celery & carrots season with salt and pepper. Cook, stirring frequently, 5 -8 minutes , close the pot and let them sweat !
Add all the vegetables & herbs to pot and mix it all together
Fill your pot 3/4 of the way with water (you can use chicken/vegetable broth if you like the taste of it, I prefer water) bring to boil for 5-7 minutes
simmer down and Cook, until vegetables are tender, 25-35 minutes. And cover it up .
When veggies are soft add the lemon juice and stir well
Season with salt and pepper or add more spices as desired. And cook for additional 5 minutes
Serve warm, I love adding drizzle of olive oil, splash of lemon and garnish with parsley or cilantro, enjoy
♦️ note - when soup is ready you can scoop out the liquid into a mason jar and you got yourself homemade veggies broth , make sure you make more for the next day.. it’s one of those recipes that gets even more flavorful & delicious overnight .