Description

A light and nourishing vegetable soup, perfect for enjoying after heavy holiday meals. This wholesome recipe combines fresh carrots, celery, onion, cabbage, and zucchini simmered in a flavorful vegetable broth with garlic and olive oil for a comforting, healthy dish.

Ingredients

Scale

Vegetables

2 medium carrots, sliced
2 stalks celery, chopped
1 medium onion, diced
2 cups cabbage, chopped
1 medium zucchini, sliced
3 cloves garlic, minced

Liquids & Seasonings

4 cups vegetable broth
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and the onion is translucent, about 3-5 minutes.
Add Vegetables: Add the sliced carrots, chopped celery, chopped cabbage, and sliced zucchini to the pot. Stir well to coat all the vegetables with the olive oil and aromatics.
Pour in Broth and Boil: Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil over medium-high heat.
Simmer Vegetables: Once boiling, reduce the heat to low and let the soup simmer uncovered for about 15-20 minutes, or until the vegetables are tender but still retain some texture and are not mushy.
Season and Serve: Season the soup with salt and black pepper to taste. Stir well and serve warm for a light, comforting meal.

Notes

Feel free to substitute or add other vegetables such as bell peppers or green beans.
For added protein, consider adding cooked beans or lentils.
This soup reheats well and can be stored in the refrigerator for up to 3 days.
If you prefer a thicker soup, blend part of the soup and then mix it back in.