Description
Warm up with a bowl of this hearty, nutrient-packed vegetable soup, bursting with vibrant flavors and colorful ingredients. Perfect for any occasion!
Ingredients
Scale
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium Yukon Gold or red potatoes, diced
- 1 medium zucchini, diced
- 6 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions, celery, and carrots; sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add diced potatoes and zucchini; mix well and let them sauté together for a few minutes.
- Pour in the vegetable broth and add dried thyme and oregano. Bring to a gentle boil while stirring occasionally.
- Reduce heat to low, cover the pot, and let it simmer for about 20 minutes or until all veggies are tender.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 4g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to customize this soup with any seasonal vegetables you have on hand! For added protein, consider tossing in some beans or lentils during step 3. Store leftovers in an airtight container in the refrigerator for up to five days.