Description
A comforting blend of fresh vegetables and herbs, this delightful soup warms the heart and nourishes the soul. Perfect for any occasion!
Ingredients
Scale
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, sliced
- 1 cup bell peppers (mixed colors), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
- 2 cups fresh spinach or kale
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat. Sauté onions and garlic until translucent.
- Add diced carrots and celery; cook for about 5 minutes until slightly softened.
- Pour in vegetable broth and add canned tomatoes. Bring to a gentle boil while stirring occasionally.
- Stir in zucchini and bell peppers; cook for about 8–10 minutes until tender yet vibrant.
- Fold in spinach or kale just before serving, allowing it to wilt. Season generously with herbs, salt, and pepper.
Notes
- Use seasonal vegetables for the best flavor.
- Incorporate your favorite herbs or spices for a unique twist.
- For extra thickness, blend a portion of the soup or add cooked grains like rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg