Description
Vegetable soup is a comforting, nourishing dish that bursts with vibrant flavors and colors. This hearty recipe combines fresh vegetables, aromatic herbs, and a rich broth to create a delightful meal perfect for any occasion.
Ingredients
Scale
- 2 cups chopped carrots (about 3 medium carrots)
- 1 cup chopped celery (about 2 stalks)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 2 cups seasonal vegetables (like zucchini and bell peppers), chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup small pasta or cooked rice
Instructions
- Chop all the vegetables into bite-sized pieces.
- In a large pot over medium heat, drizzle with olive oil. Sauté the onions and garlic until fragrant and translucent (about 5 minutes).
- Add carrots and celery with a pinch of salt and pepper; cook for another 5 minutes until slightly softened.
- Pour in the vegetable broth and bring to a gentle boil.
- Add seasonal vegetables, thyme, and bay leaf; simmer uncovered on low heat for 20-30 minutes until tender.
- Taste and adjust seasoning before serving hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg