Hearty Vegetable Soup with Zucchini and Potatoes

Hearty Vegetable Soup with Zucchini and Potatoes

Prep time: 15 mins | Cook time: 25 mins | Servings: 4-6

Ingredients

• 3-4 medium potatoes, peeled and diced
• 1 medium zucchini (or light green summer squash), diced
• 1 large carrot, peeled and diced
• 1 medium yellow onion, finely chopped
• 2 tbsp olive oil or butter
• 4-5 cups vegetable broth (or chicken broth)
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/2 tsp dried thyme or Italian seasoning
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté Aromatics: Heat olive oil or butter in a large soup pot over medium heat. Add chopped onion and minced garlic, sautéing for 3–4 minutes until soft and translucent.
2. Add Vegetables: Add diced carrots, potatoes, and zucchini to the pot. Cook, stirring occasionally, for about 5 minutes.
3. Simmer: Pour in the vegetable broth, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the potatoes and carrots are tender.
4. Finish & Serve: Stir in freshly chopped parsley during the last 2 minutes of cooking. Taste and adjust seasoning with extra salt or pepper if needed. Ladle hot into soup bowls and serve warm.