- Prepare the Vegetables: Wash and chop all the vegetables (onion, leeks, celery, carrot, red pepper, zucchini, potatoes, garlic, and chili pepper if using).
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.
- Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Remaining Vegetables: Add the carrot, red bell pepper, zucchini, and potatoes to the pot. Stir to combine.
- Add the Broth: 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.
- Season the Soup: Add salt, pepper, and turmeric (if using) to taste. Adjust seasoning as needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Estimated Nutrition Facts (Per Serving):
- Calories: 150-180 kcal
- Protein: 3-5g
- Fat: 5-7g
- Saturated Fat: 1g
- Carbohydrates: 20-25g
- Fiber: 4-6g
- Sugars: 5-7g
- Sodium: 300-500mg (depending on the broth used)
- Vitamin A: 80-100% of the Daily Value (DV)
- Vitamin C: 60-80% of the DV
- Calcium: 5-8% of the DV
- Iron: 10-15% of the DV
This soup is light, low in calories, and packed with vitamins and minerals, making it an excellent choice for a healthy meal, especially when you’re feeling under the weather. Enjoy!
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