Rainbow Vegetable Soup

Sometimes you're just sick of the kale salad, and the roasted carrots, and the sauteed zucchini and you just really want a perfect vegetable soup, you know? That was me the other day. I wanted a soup that would warm me but not leave me heavy, one that not only had flavor but also different textures. This soup turned out perfect and will be on my soup rotation from now on.

1 tablespoon olive oil
1 large yellow onion, diced
6 garlic cloves, minced
2 bay leaves
5 large carrots, peeled and cut into rounds (1/3 of an inch thick roughly)
1 medium to large zucchini, washed and cut into half moons (1/3 of an inch thick roughly)
1 tablespoon herbs de providence
1 teaspoon dried tarragon
1 can lentils (BPA-free)
3 tomatoes, diced
2 cups water
3 cups dark vegetable broth
1 teaspoon dijon mustard
3 tablespoons Braggs liquid aminos (or soy sauce)
2 tablespoons red wine vinegar
2 large bunches of kale (I used one red one green bunch)


In a large stock pot over medium heat add the oil, once hot toss in the onions, garlic, and bay leaves and saute until the onions become translucent. Toss in your carrots, zucchini, herbs de provence and tarragon and continue to saute for another 3-5 minutes. Next add in your drained and rinsed lentils, tomatoes, water, vegetable broth, mustard, Braggs, and vinegar. Stir to combine, pop a lid on the stock pot and bring to a low boil, then reduce down to a simmer. In the meantime, wash your kale, de-rib it, and rip the kale into bite sized pieces. Add the kale to the simmering soup (I know it looks like a lot but it shrinks down, honestly), stick the lid back on and allow to simmer for another 15 minutes, the kale should have shrunk down by now. Let the soup rest over no heat for an hour (this allows the flavors to marinate) before reheating and serving.

Original recipe collaboration between me and Erica Sanes