Vegetable soup

Here’s a simple and nutritious guide to making vegetable soup, perfect for a healthy meal. 🥕🥦🍅

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🥣 Ingredients (Serves 4–6)

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 medium potato, diced

• 1 cup green beans, chopped

• 1 zucchini, diced

• 1 can (14 oz / 400 g) diced tomatoes

• 6 cups vegetable broth or water

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• Salt and pepper to taste

• Optional: spinach or kale for added greens

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👩‍🍳 Instructions

1. Heat oil: In a large pot over medium heat, sauté onion and garlic until soft.

2. Add vegetables: Add carrots, celery, and potato. Cook 5 minutes, stirring occasionally.

3. Add liquids and spices: Pour in diced tomatoes and vegetable broth. Stir in thyme, basil, salt, and pepper.

4. Simmer: Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.

5. Add quick-cooking veggies: Stir in zucchini and greens. Simmer for another 5 minutes.

6. Adjust seasoning: Taste and add more salt, pepper, or herbs as desired.

7. Serve: Hot, with crusty bread or a sprinkle of parmesan if desired.

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🌟 Tips

• Customize vegetables: Use whatever you have—cabbage, peas, corn, or bell peppers work well.

• Make it creamy: Blend a portion or all of the soup for a creamy texture without dairy.

• Meal prep: Soup stores well in the fridge for 3–4 days or can be frozen for up to 3 months.

• Boost flavor: Add a splash of soy sauce, lemon juice, or vinegar at the end for extra depth.

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If you want, I can give a quick 15-minute vegetable soup recipe that’s super flavorful and perfect for busy days.

Do you want me to do that?