Recipe: Healthy Vegetable Soup

Table of Contents

Components:

two medium carrots

Two medium zucchini

Two medium potatoes

One onion

One cup of frozen or fresh green peas

One red bell pepper, if desired, for color and taste

1–2 minced garlic cloves

One tablespoon of cooking oil, such as olive oil

One teaspoon of dried herbs, such as oregano or thyme

To taste, add salt and pepper.

Four to six cups of water or vegetable broth

Garnish with fresh cilantro or parsley.

Get the vegetables ready:

Cut the potatoes, zucchini, and carrots into small pieces after peeling them.

If using, chop the red bell pepper and onion.

Add the garlic and onion and sauté.

Heat the olive oil in a big pot over medium heat.

Sauté the chopped onion until it turns transparent.

Cook the minced garlic for an additional minute until it becomes aromatic.

Include the vegetables:

To the pot, add the chopped potatoes, zucchini, and carrots.

Stir occasionally while sautéing for a few minutes.

Add the seasonings and broth:

Add enough water or vegetable broth to completely cover the vegetables.

Season with salt, pepper, and dry herbs.

Heat the mixture until it boils.

Prepare the soup:

After the soup reaches a boil, lower the heat to a simmer and let it cook for 20 to 25 minutes, or until the veggies are soft.

Include the green peas:

To keep the green peas from becoming mushy, add them in the final five minutes of cooking.

Serve after adjusting the seasoning:

If needed, adjust the seasoning after tasting the soup.