From the Kitchen · Monthly Recipe
Comfort in a Bowl: Homemade Vegetable Soup
Ingredients:
1 onion, chopped
2 tablespoons olive oil
1/2 cup peas
2 stalks of celery, chopped
1 carrot, diced
1 red bell pepper, diced
1 zucchini, diced
2 potatoes, diced
2 garlic cloves, minced
1 chili pepper, minced (optional, for spice)
6 cups vegetable broth (or water)
Salt and pepper to taste
1 teaspoon turmeric (optional, for anti-inflammatory benefits)
Fresh parsley, chopped for garnish
Instructions:
Wash and chop all the vegetables (onion, celery, carrot, red pepper, zucchini, potatoes, garlic, and chili pepper if using).
In a large pot, heat the olive oil over medium heat. Add the chopped onions, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the carrot, peas, red bell pepper, zucchini, and potatoes to the pot. Stir to combine.
Pour in the vegetable broth or water. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Add salt, pepper, and turmeric (if using) to taste. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley and serve hot.
1 onion, chopped
2 tablespoons olive oil
1/2 cup peas
2 stalks of celery, chopped
1 carrot, diced
1 red bell pepper, diced
1 zucchini, diced
2 potatoes, diced
2 garlic cloves, minced
1 chili pepper, minced (optional, for spice)
6 cups vegetable broth (or water)
Salt and pepper to taste
1 teaspoon turmeric (optional, for anti-inflammatory benefits)
Fresh parsley, chopped for garnish
Instructions:
Wash and chop all the vegetables (onion, celery, carrot, red pepper, zucchini, potatoes, garlic, and chili pepper if using).
In a large pot, heat the olive oil over medium heat. Add the chopped onions, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the carrot, peas, red bell pepper, zucchini, and potatoes to the pot. Stir to combine.
Pour in the vegetable broth or water. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Add salt, pepper, and turmeric (if using) to taste. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley and serve hot.