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This plant-powered soup bursts with fresh spring flavors and bright citrus zing. Tender potatoes, fragrant herbs, and vibrant lemon come together to create a comforting yet lively meal for any time you crave something light, nourishing, and delicious. Get ready to savor a bowlful of pure sunshine!
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound yellow potatoes, diced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of 1 lemon (plus extra lemon slices for garnish)
- ¼ cup chopped fresh parsley
Instructions
Start by warming the olive oil in a large pot over medium heat. Add the onion and sauté for about five minutes, stirring occasionally, until it turns soft and translucent. Stir in the minced garlic, allowing its aroma to bloom for about a minute.
Next, toss in the diced potatoes, oregano, and thyme. Let everything mingle for a minute or two, then pour in the vegetable broth. Increase the heat until the soup begins to simmer. Lower the heat to maintain a gentle bubble, cover the pot, and cook for 15–20 minutes or until the potatoes are fork-tender.
Once the potatoes are cooked, squeeze in the lemon juice. Season with salt and black pepper, adjusting to your preference. For an extra glossy texture, you can blend a portion of the soup with an immersion blender. Stir in the fresh parsley, ladle into bowls, and garnish with additional lemon slices or parsley before serving.
This soup is perfect if you’re craving bright, invigorating flavors without any dairy or heavy cream. It’s a great option for anyone following a vegan or plant-based diet, and simple substitutions like swapping fresh herbs (try basil or dill) or incorporating extra veggies (like peas or spinach) make it endlessly adaptable. Serve with crusty bread for the ultimate springtime meal that’s both comforting and light, brightening your day one spoonful at a time.
