# What You Need:
→ Vegetables
01 - 1 medium beetroot, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 medium zucchini, diced
04 - 2 medium tomatoes, chopped
05 - 1 green bell pepper, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 handful baby spinach, optional
→ Liquids
09 - 5 cups vegetable broth
10 - 1 tablespoon olive oil
11 - Juice of 1/2 lemon
→ Seasonings
12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley or coriander, chopped
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onion and garlic; sauté for 2-3 minutes until softened and fragrant.
02 - Add diced beetroot, carrots, and green bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally until vegetables begin to soften.
03 - Stir in zucchini and tomatoes. Sprinkle in cumin, turmeric, smoked paprika, salt, and pepper. Cook for another 2 minutes until spices are fragrant.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until all vegetables are tender.
05 - Stir in spinach if using and simmer for an additional 2 minutes until wilted and incorporated.
06 - Remove from heat and add lemon juice. Adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or coriander.
