Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery; sauté until tender.
- Stir in garlic and cook for 1 minute.
- Add chopped zucchini and bell pepper, cook for another 2-3 minutes.
- Pour in vegetable broth and diced tomatoes, bring to a boil.
- Reduce heat and simmer for 20-25 minutes until vegetables are cooked through.
- Season with salt and pepper, garnish with parsley before serving.
Notes
- You can add other vegetables like spinach or green beans for variation.
- For a thicker soup, blend a portion of it and stir back into the pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg