Description
A warm and nourishing vegetable soup made with colorful vegetables, gentle herbs, and a light flavorful broth. This comforting dish is perfect for a wholesome and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 leeks, cleaned and chopped
- 2 celery stalks, chopped
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 2 medium potatoes, diced
- 2 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, leeks, celery, carrot, and garlic. Cook for 5–6 minutes until softened and fragrant.
- Stir in bell pepper, zucchini, and potatoes.
- Add thyme, turmeric, salt, and black pepper, stirring to coat the vegetables.
- Pour in vegetable broth and add the bay leaf.
- Bring to a boil, then reduce heat to low.
- Partially cover and simmer for 20–25 minutes until vegetables are tender.
- Remove and discard the bay leaf.
- Taste and adjust seasoning if needed.
- Ladle into bowls, garnish with parsley, and serve warm.
Notes
- Mash some potatoes for a thicker texture.
- Add beans or lentils for extra protein.
- Stir in leafy greens like spinach or kale near the end.
- Add a squeeze of lemon juice for brightness.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
