Name: Spicy Vegetable Soup Recipe for Ultimate Comfort and Health
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 3 tbsp olive oil; 1 medium leek, thinly sliced (white + light green only); 1 medium yellow onion, diced; 2 celery stalks, diced; 1 large carrot, sliced into rounds; 1 medium bell pepper, diced; 2 jalapeños, diced (seeds removed for less heat); 1 tbsp kosher salt, to taste; 10 cloves garlic, minced; Zest of 2 lemons (about 2 tbsp); 1 tbsp fresh rosemary, minced (optional); 1 tbsp fresh thyme (optional); 1 tsp red pepper flakes, to taste; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp oregano; 1 tsp smoked paprika; 1 tsp dried basil; ½ tsp black pepper; ¼ tsp cayenne pepper (optional); 8 cups green cabbage, roughly chopped (about 1 head); 16 oz mushrooms, thinly sliced; 1 medium zucchini, sliced into half-moons; 4 cups vegetable broth; 3½ cups crushed tomatoes (about 28 oz / 1 large can); 3 bay leaves; 2 cups baby spinach; 2 cups fresh cilantro, chopped (divided); 2 cups fresh parsley, chopped (divided); ½ cup green onions, sliced (divided)

Description

A flavorful and hearty spicy vegetable soup packed with fresh vegetables and spices.

Ingredients

Scale

3 tbsp olive oil
1 medium leek, thinly sliced (white + light green only)
1 medium yellow onion, diced
2 celery stalks, diced
1 large carrot, sliced into rounds
1 medium bell pepper, diced
2 jalapeños, diced (seeds removed for less heat)
1 tbsp kosher salt, to taste
10 cloves garlic, minced
Zest of 2 lemons (about 2 tbsp)
1 tbsp fresh rosemary, minced (optional)
1 tbsp fresh thyme (optional)
1 tsp red pepper flakes, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp smoked paprika
1 tsp dried basil
½ tsp black pepper
¼ tsp cayenne pepper (optional)
8 cups green cabbage, roughly chopped (about 1 head)
16 oz mushrooms, thinly sliced
1 medium zucchini, sliced into half-moons
4 cups vegetable broth
3½ cups crushed tomatoes (about 28 oz / 1 large can)
3 bay leaves
2 cups baby spinach
2 cups fresh cilantro, chopped (divided)
2 cups fresh parsley, chopped (divided)
½ cup green onions, sliced (divided)
¼ cup fresh lemon juice (juice of 2 lemons)

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add leek, onion, celery, carrot, bell pepper, jalapeños, and a pinch of salt. Cook 7–10 minutes until softened.
Stir in garlic, lemon zest, rosemary, thyme, and all dried spices. Cook 30–60 seconds until fragrant.
Add cabbage, mushrooms, and zucchini with another pinch of salt. Cook 2–3 minutes until slightly softened.
Pour in vegetable broth, crushed tomatoes, and add bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes, until veggies are tender.
Remove bay leaves. Stir in spinach, half of the cilantro, parsley, and green onions to wilt. Add lemon juice. Taste and adjust seasoning.
Top with remaining fresh herbs and green onions. Serve hot and enjoy!

Notes

Spice level: This soup is boldly seasoned—dial back jalapeños, red pepper flakes, or cayenne if you prefer mild.
Flexible veggies: Swap in what you love (kale, green beans, cauliflower, potatoes).
Make it heartier: Add white beans or chickpeas for protein.
Storage: Refrigerate up to 7 days or freeze up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 107
Sugar: 4g
Sodium: 700mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: Spicy Vegetable Soup Recipe