Vegetable Soup

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 2 medium potatoes, peeled and diced
  • 2 tsp Italian seasoning
  • 4 cups vegetable broth + 1 cup water
  • 2-15oz can diced tomatoes
  • 1 cup corn (I used thawed from frozen)
  • 1-15oz can kidney beans, drained and rinsed (optional)
  • 1 bay leaf
  • ¼ cup parsley, chopped
  • 1 tbsp freshly squeezed lemon juice, more to taste
  • 1½ tsp kosher salt, more to taste
  • Freshly ground black pepper
  • 1/4-1/2 tsp Matcha
  1. Saute onion and garlic in olive oil and until soft adding kosher salt while you saute.  Add carrots, celery and potatoes.  Saute another 5 minutes.
  2. Add Italian seasoning, broth, diced tomatoes, corn, kidney beans, bay leaf and pepper.  Bring to a boil; cover and reduce to simmer until vegetables are tender, about 35 minutes.
  3. Remove from heat.  Remove bay leaf and add parsley and lemon.  When ready to serve, sprinkle each bowl with Matcha powder.