INGREDIENTS
2 medium carrots
2 medium zucchinis
2 medium potatoes
1 onion
1 cup of green peas (fresh or frozen)
1 red bell pepper (optional for added flavor and color)
1-2 garlic cloves, minced
1 tablespoon of olive oil or any cooking oil
1 teaspoon of dried herbs (like thyme or oregano)
Salt and pepper to taste
4-6 cups of vegetable broth or water
Fresh parsley or cilantro for garnish
PREPARATION
Prepare the Vegetables:
Peel and chop the carrots, zucchinis, and potatoes into bite-sized pieces.
Dice the onion and red bell pepper (if using).
Sauté the Onion and Garlic:
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the Vegetables:
Add the chopped carrots, zucchinis, and potatoes to the pot.
Sauté for a few minutes, stirring occasionally.
Add Broth and Seasonings:
Pour in the vegetable broth or water until the vegetables are fully covered.
Add the dried herbs, salt, and pepper.
Bring the mixture to a boil.
Cook the Soup:
Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes or until the vegetables are tender.
Add Green Peas:
Add the green peas during the last 5 minutes of cooking to prevent them from getting mushy.
Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning if necessary.
Serve hot, garnished with fresh parsley or cilantro.
This soup is hearty, healthy, and perfect for a light meal. You can customize it by adding other vegetables you like, such as celery, tomatoes, or even some beans for extra protein. Enjoy!