1 tablespoon olive oil
1 small white onion, roughly chopped
3 garlic cloves, minced
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup small broccoli florets
1 cup small cauliflower florets
3 medium carrots, peeled and cut into 1/4-inch thick rounds
1 cup trimmed green beans, 1/2-inch long
1–28 ounce can diced tomatoes
4 cups low-sodium vegetable broth
1 cup water
Chopped fresh parsley for serving
Heat the oil in a large saucepan over medium heat. Add the onions and sauté for 4 minutes until they start to soften. Stir in the garlic and cook until fragrant, about 1 minute.
Add the cumin, smoked paprika, red pepper flakes, salt and pepper. Continue cooking for 3 minutes until the onions are soft and translucent.
Add the broccoli, cauliflower, carrots and green beans and sauté for 2 minutes.
Pour in the tomatoes, vegetable broth and water. Bring the soup to a boil and reduce the heat to simmer for 20 minutes.
When the soup has reduced slightly, it is ready. Divide into bowls and sprinkle with parsley before serving.