Winter Vegetable Soup
A hearty and nourishing soup packed with seasonal vegetables, perfect for warming up on cold days.
Equipment
- large pot
- cutting board
- knife
- ladle
Ingredients
Base Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, chopped
- 1 can diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
Greens
- 2 cups fresh spinach or kale for added nutrition
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.
- Add diced carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally until they soften but remain crunchy.
- Incorporate diced zucchini, chopped bell pepper, and diced tomatoes (with juice). Pour in vegetable broth, add thyme and oregano, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Stir in fresh spinach or kale and cook for an additional 5 minutes until wilted.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.