Description
A comforting, hearty vegetable soup packed with fresh carrots, celery, zucchini, and tomatoes.
Ingredients
Scale
- 6 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 can tomatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1 cup cooked lentils or quinoa for extra protein
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened, about 3 minutes.
- Stir in carrots and celery, cook for another 2 minutes.
- Add the diced zucchini and tomatoes, cook for 1 minute.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Add dried thyme, oregano, salt, and pepper, stir to combine.
- If using lentils or quinoa, add them now and heat through.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a thicker soup, blend a portion of the vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: vegetable,soup,vegetarian,comfort food