Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, sliced into rounds
  • 1 large (150g) red bell pepper, chopped
  • 2 stalks (60g) celery, diced
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 4 cups (950ml) vegetable broth
  • 1 tbsp (7g) smoked paprika
  • 1/2 tsp (3g) dried oregano
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Wash and chop all vegetables (onion, garlic, carrots, celery, and red peppers), keeping them in separate piles.
  2. Heat olive oil over medium heat in a large pot. Add onion, carrots, and celery, stirring frequently for 5-7 minutes until onions are translucent and carrots soften.
  3. Stir in minced garlic and smoked paprika, cooking for 60 seconds until the oil turns deep red and aromatic.
  4. Pour in diced tomatoes with their juices and vegetable broth. Stir in oregano, salt, and pepper.
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, or until vegetables are tender.
  6. Remove from heat and stir in lemon juice. For a thicker consistency, use a potato masher to lightly crush some vegetables in the pot or blend one cup of soup and stir it back in.
  7. Garnish with fresh chopped parsley before serving.