Blog

Rainbow Veggie Soup

A colorful, comforting and budget-friendly soup – made for students who want to grow healthy habits.

Ingredients (serves 3–4)

• 1 tbsp olive oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 carrot, sliced
• 1 yellow bell pepper, diced
• ½ zucchini, chopped
• A handful of red cabbage, shredded
• A handful of spinach or kale
• 1 can chopped tomatoes (400 g)
• 1 vegetable stock cube + 1.2 L hot water
• Optional: ½ can lentils or chickpeas (for extra protein)
• ½ tsp turmeric
• ½ tsp smoked paprika
• ¼ tsp cumin
• Salt & pepper to taste
• Optional: squeeze of lemon or dash of vinegar
• Optional topping: fresh herbs (like parsley or coriander)

Instructions

1. Heat olive oil in a big pot. Add onion and garlic, sauté for 2–3 minutes.
2. Add carrot and bell pepper. Stir and cook for 3 more minutes.
3. Add the spices: turmeric, paprika and cumin. Let the flavors wake up.
4. Pour in the chopped tomatoes and vegetable stock.
5. Add lentils or chickpeas if using. Simmer for 10 minutes.
6. Add zucchini and red cabbage. Simmer another 5–8 minutes until soft.
7. Stir in spinach or kale at the end. Taste and adjust seasoning.
8. Finish with a splash of lemon juice or vinegar and enjoy!