Easy Vegetable Soup
A hearty and refreshing vegetable soup filled with vibrant colors and aromatic herbs, perfect for any season.
Ingredients
For the Soup Base
- 2 tablespoons olive oil For sautéing vegetables
- 1 cup onion, chopped Adds sweetness and depth
- 2 cloves garlic, minced For flavor enhancement
- 2 pieces carrots, chopped Add sweetness
- 2 stalks celery, chopped For crunch
- 1 piece bell pepper, chopped Adds color
- 1 piece zucchini, chopped For extra texture
- 4 cups vegetable broth Base of the soup
- 1 can diced tomatoes Adds acidity and flavor
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste Salt and pepper For seasoning
- 2 cups spinach or kale Add before serving for freshness
Instructions
Cooking the Soup
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 to 4 minutes.
- Toss in the carrots, celery, and bell pepper, stirring occasionally for about 5 minutes until they start to soften.
- Add the zucchini, vegetable broth, diced tomatoes, thyme, basil, salt, and pepper, bringing the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer and cook for about 20 minutes.
- Stir in the spinach or kale and cook until wilted, about 2 minutes.
- Taste and adjust seasoning as necessary, then serve hot.
Notes
Serve garnished with fresh herbs or a squeeze of lemon. Pair with crusty bread for a complete meal. Refrigerate leftovers for up to 4 days or freeze for 3 months.