Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 medium carrots, sliced into rounds
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 1 cup frozen peas
  • 1 cup fresh baby spinach or kale, chopped
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Dice all vegetables. Ensure potatoes are cut into uniform 1/2 inch cubes to ensure even cooking.
  2. Heat olive oil over medium heat in a large pot. Add onions, celery, and garlic; sauté for 5–7 minutes until onions are translucent.
  3. Stir in the carrots, potatoes, thyme, and the bay leaf. Pour in the low-sodium vegetable broth. Bring to a boil, then reduce to a low simmer. Cover and cook for 15–20 minutes until potatoes are fork-tender.
  4. Stir in the frozen peas and spinach and cook for 2 minutes until wilted. Remove from heat and stir in the lemon juice.