Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 zucchinis, chopped
- 3 tomatoes, diced
- 2 cups spinach leaves
- 4 cups vegetable broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Add carrots and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add zucchini and tomatoes, simmer for 15 minutes.
- Stir in spinach and cook until wilted.
- Season with salt and pepper, garnish with fresh basil, and serve hot.
Notes
- You can add other vegetables like bell peppers or celery for variety.
- For a thicker soup, blend a portion of the soup and mix back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg