Vegetable Soup

Description

A light, wholesome, and nutrient-packed broth loaded with tender-cooked root and summer vegetables. The soup features a naturally sweet and savory flavor profile, brightened by fresh herbs and a clear, golden vegetable broth that warms you from the inside out.

Recipe: Classic Garden Vegetable Soup

Ingredients

• Potatoes: 2 medium (peeled and diced)

• Carrots: 2 medium (peeled and sliced or diced)

• Zucchini or Squash: 2 small (diced)

• Onion: 1 medium (finely chopped)

• Garlic: 2 cloves (minced)

• Vegetable Broth or Water: 4 to 5 cups

• Olive oil or butter: 2 tablespoons

• Salt and black pepper: To taste

• Fresh herbs: Parsley or cilantro (chopped, for garnish)

• Optional add-ins: Peas, celery, or a pinch of turmeric for extra color.

Step-by-Step Instructions

1. Prep the Vegetables:

   • Wash, peel, and dice all the vegetables (potatoes, carrots, zucchini, and onion) into bite-sized pieces as shown in the top image.

2. Sauté the Aromatics:

   • Heat olive oil or butter in a large pot over medium heat.

   • Add the chopped onions and minced garlic, sautéing for 2-3 minutes until soft and translucent.

3. Simmer the Vegetables:

   • Add the diced carrots and potatoes to the pot and stir for a couple of minutes.

   • Pour in the vegetable broth or water, bring it to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 10 minutes.

4. Add Zucchini & Finish:

   • Add the diced zucchini (and any quick-cooking veggies like green peas) to the pot.

   • Season with salt and black pepper. Continue to simmer for another 5 to 7 minutes until all the vegetables are fork-tender.

5. Garnish and Serve:

   • Stir in fresh chopped herbs for a burst of color and flavor. Ladle hot into bowls and enjoy!