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!