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Ingredients

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4 tbsp extra virgin olive oil, divided
3 carrots, quartered, then sliced
2 ribs celery, sliced
1 large yellow onion, chopped
2 cups seasonal veggies of choice: green beans, potatoes, bell pepper, butternut squash zucchini, etc. (Mine had green beans and potatoes because it's what I had in the house)
6 cloves garlic, minced
1/2 tsp curry powder
1/2 tsp sea salt or more to taste

2-14.5 oz cans diced tomatoes (I like Muir Glen Organic brand)

4 cups vegetable broth
2 cups water
2 bay leaves
Freshly ground black pepper, to taste
2 cups chopped fresh greens (spinach, kale, chard, etc)
1 tbsp lemon juice 
2 Tbsp fresh parsley, minced
2 tsp fresh dill, chopped
*Optional for flavor and thickening:
2 Tbsp prepared hummus
1 Tbsp prepared harissa
1/4 cup quinoa flakes

For the croutons:
- 4 slices of gluten-free bread ( I like Sami's Bakery Sourdough)
- 2 Tbsp EVOO
- A few shakes of garlic powder
- 1 tsp minced parsley  or 1/2 tsp parsley flakes

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Directions

In a large soup pot, heat oil on medium. Add onions, carrot and celery and stir to coat. Cook, Stirring periodically until onions are translucent, roughly 6-8 minutes.

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Add seasonal vegetables you'll be using, garlic, curry powder and 1/2 tsp of the salt. Combine well and let cook for a few minutes for the garlic and curry to become fragrant, before adding the tomatoes, vegetable broth, water, bay leaves and fresh-cracked pepper.

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Allow soup to come to a boil. Then, reduce to a simmer, partially-cover and cook for an additional 30-45 minutes, depending on the vegetable consistency you're after. (I prefer crisp-tender). 

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Add your greens, lemon juice, and fresh herbs. If using, you can also add prepared or homemade hummus and harissa here. I was looking for a thicker soup, so I also added quinoa flakes as well. You can also try quick cooking oats, if you like. It'll be delicious but you'll get a bit more texture with them. 

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Adjust your seasonings. Any prepared sauces/spreads will add their own salt, so this is a good time to see if the salt is adequate. If you opted not to use harissa, but you'd like some spice, you can add a few pinches of red pepper flakes.

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For the croutons:

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Preheat oven to 375 degrees. In the meantime, cut 4 slices of your favorite bread in 3/4" cubes. Combine oil, garlic, salt and parsley flakes in a bowl. Add bread cubes and toss to coat. Put on a parchment-lined baking sheet and bake for 5 minutes. Remove baking sheet, toss croutons and return to oven for another 5-10 minutes, depending on your bread. You want them to be well toasted so they will withstand the moisture of the soup for a little bit. 

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Bowl up your soup, topping each serving with a handful of garlic and herb croutons. If desired, top with some freshly-grated or non-dairy parm.

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Adapted from CookieandKate.com's Seriously Good Vegetable Soup.