Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 leeks, cleaned and chopped
- 2 stalks of celery, chopped
- 1 carrot, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 medium potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 chili pepper, finely minced (optional, for heat)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp ground turmeric (optional, for anti-inflammatory benefits)
- Salt and black pepper to taste
- 6 cups vegetable broth (or water with bouillon)
- 1 bay leaf
- Fresh parsley or dill, chopped (for garnish)
- Juice of ½ lemon (optional, for a bright finish)
Instructions
- Sauté Aromatics:
- In a large soup pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the chopped leeks and cook for another 2–3 minutes.
- Add Vegetables:
- Add the celery, carrot, and red bell pepper to the pot.
- Cook for 4–5 minutes, stirring occasionally until slightly softened.
- Build Flavor:
- Add the zucchini and potatoes to the mix.
- Stir in the minced garlic and chili pepper (if using), and cook for 1–2 more minutes.
- Season with thyme, turmeric (if using), salt, and pepper.
- Simmer the Soup:
- Pour in the vegetable broth and add the bay leaf.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Cover the pot and let it simmer for about 25–30 minutes, or until the vegetables are tender.
- Final Touches:
- Remove the bay leaf.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- For a thicker texture, you can mash a few potato pieces against the side of the pot or blend a small portion of the soup and stir it back in.
- Serve:
- Ladle into bowls and garnish with fresh chopped parsley or dill.
- Enjoy hot – it’s even better the next day!
Tips:
- Want more protein? Add white beans or chickpeas during the simmering stage.
- To store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
