🥔 Hearty Zucchini & Potato Vegetable Soup

🥔 Hearty Zucchini & Potato Vegetable Soup

Serves: 4–6
Prep: 15 minutes
Cook: 35–40 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 2 medium zucchini, chopped
• 1 can (14 oz/400 g) diced tomatoes
• 6 cups (1.4 L) vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup green beans or peas (optional)
• Salt and black pepper, to taste
• 1–2 tbsp fresh parsley, chopped
• 1 tsp lemon juice (optional)

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add garlic: Stir in the garlic and cook for about 30 seconds.
3. Add the hearty vegetables: Add potatoes, tomatoes, broth, oregano, thyme, bay leaf, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for about 15–20 minutes, until the potatoes are nearly tender.
5. Add zucchini: Stir in the zucchini and optional green beans or peas. Simmer another 8–10 minutes, until everything is tender but the zucchini isn’t mushy.
6. Finish: Remove the bay leaf. Stir in parsley and a little lemon juice if desired. Taste and adjust salt and pepper.