Winter Vegetable Soup
A hearty and nutritious soup perfect for cold winter days, packed with a variety of vegetables and flavors.
Equipment
- large pot
Ingredients
Essential Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and cubed
- 1 medium zucchini, diced
- 1 medium bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 cups kale or spinach, chopped
- to taste fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
- Add diced carrots, celery, and cubed potato. Cook for about 5 minutes, stirring occasionally.
- Stir in diced zucchini, chopped bell pepper, and diced tomatoes. Pour in vegetable broth, add thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat to low and let the soup simmer for 20-25 minutes until vegetables are tender.
- Add chopped kale or spinach and cook for an additional 5 minutes until wilted. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Can be frozen for up to 3 months.