Description
This cozy vegetable soup is a comforting embrace on a chilly day, loaded with vibrant colors and fresh ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Toss in the diced carrots and celery, cooking for around 5 minutes until they soften.
- Stir in the zucchini and bell pepper, cooking for an additional 3 minutes.
- Pour in the vegetable broth and add the can of diced tomatoes, along with dried basil, oregano, salt, and pepper. Mix well.
- Bring to a gentle boil, then reduce heat and let it simmer for 10-15 minutes until vegetables are tender.
- Ladle the soup into bowls, garnishing with freshly chopped parsley.
Notes
Consider adding fresh lemon juice before serving for added brightness. This soup freezes well and can be stored for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg