Step 2

Heat a large soup pan over medium heat, add the oil and onion and sauté until translucent but not burned. About 5 minutes.

Step 6

Add the rest of the vegetables, herbs and spices and cook for 2 more minutes. Add broth and bring to a boil. Reduce heat to low and let cook for 30-45 minutes.

Step 10

Finish with fresh squeezed lemon juice. Store in air tight container in the refrigerator for up to a week.