Description
A light, colorful soup packed with vegetables and flavor, perfect for warming up on cool days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the zucchini and bell pepper, and continue to cook for another 5 minutes.
- Pour in the diced tomatoes and vegetable broth. Stir in the oregano, basil, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, mash some of the cooked vegetables or blend a cup and add it back. You can also add a splash of lemon juice for added brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg