Description
Vegetable soup is a delightful and nutritious dish that brings warmth to any meal. Packed with vibrant, fresh vegetables and aromatic herbs, this easy-to-make recipe is perfect for using up leftovers or tailoring to your seasonal favorites. Whether you’re warming up on a chilly day or seeking a light, healthy dinner option, this vegetable soup delivers comfort and satisfaction in every spoonful.
Ingredients
– 2 cups mixed chopped vegetables (carrots, celery, bell peppers, zucchini, tomatoes)
– 6 cups vegetable broth
– 2 tablespoons olive oil
– 1 tablespoon fresh thyme
– 2 tablespoons fresh parsley
– 3 minced garlic cloves
– Salt and pepper to taste
Instructions
1. Prep your veggies: Wash, peel, and chop all vegetables into uniform pieces.
2. Sauté: In a large pot over medium heat, heat olive oil. Add onions (if using) and garlic; sauté until translucent. Then add carrots and celery, cooking for about 5 minutes before adding bell peppers and zucchini.
3. Combine: Stir in chopped tomatoes and thyme. Pour in the broth and bring to a boil.
4. Simmer: Reduce heat to low and cover; simmer for about 20 minutes until veggies are tender.
5. Season: Adjust seasoning with salt and pepper before serving hot with freshly chopped parsley on top.
Notes
– Feel free to incorporate beans or lentils for added protein.
– Experiment with spices like cumin or smoked paprika for additional flavor.
– Use seasonal vegetables for the freshest taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 150
- Fat: 4g
- Carbohydrates: 30g
- Protein: 5g