Italian Penicillin Soup
A comforting and nourishing soup featuring bright lemon, garlicky broth, and tender vegetables, perfect for soothing cold symptoms.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Use a good quality extra-virgin olive oil.
- 1 medium onion, diced Diced small for even cooking.
- 2 cloves garlic, minced Minced finely.
- 4 cups vegetable broth Low-sodium, well-seasoned.
Vegetables
- 2 medium carrots, sliced Slice uniformly for even cooking.
- 2 stalks celery, sliced Slice uniformly for even cooking.
- 1 teaspoon dried thyme
- 1 cup kale or spinach, chopped Use kale for better texture in leftovers.
Seasoning
- to taste Salt Add in stages for proper seasoning.
- to taste Pepper
Finishing Touch
- 1 lemon, juiced Use fresh lemon juice for best results.
Instructions
Preparation of Base
- Heat 1 tablespoon olive oil in a large pot over medium heat until it's shimmering but not smoking.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-5 minutes.
Cooking the Soup
- Pour in 4 cups of vegetable broth and bring to a gentle simmer.
- Stir in sliced carrots, sliced celery, dried thyme, salt, and pepper, ensuring the carrots are submerged.
- Simmer for 15-20 minutes until vegetables are fork-tender.
- Stir in chopped kale or spinach and fresh lemon juice just before serving.
Notes
Store leftovers in airtight containers for up to 4 days. Freeze for up to 3 months without lemon juice and add it when reheating for brightness.