Serves: 4–6
Ingredients:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 medium potatoes, diced
- 1 cup cabbage, chopped
- 1 cup green beans, chopped
- 1–2 tablespoons olive oil
- 6 cups vegetable broth (or water)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Optional: 1 teaspoon turmeric for extra healing power
- Fresh parsley or cilantro for garnish
Instructions:
-
Sauté aromatics:
In a large pot, heat olive oil over medium heat. Add onions, garlic, and celery. Sauté for 3–4 minutes until soft and fragrant. -
Add vegetables:
Add carrots, bell pepper, zucchini, potatoes, cabbage, and green beans. Stir to combine with the aromatics. -
Add broth and seasonings:
Pour in vegetable broth. Add salt, pepper, thyme, oregano, and turmeric (if using). Stir well. -
Simmer:
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until all vegetables are tender. -
Taste and adjust:
Check seasoning and adjust salt and pepper if needed. -
Serve:
Ladle into bowls and garnish with fresh parsley or cilantro. Enjoy hot!
💡 Tips:
- You can swap or add any vegetables you have on hand—broccoli, spinach, or peas work great.
- For extra flavor, add a splash of lemon juice just before serving.
- This soup keeps well in the fridge for 3–4 days and tastes even better the next day.
