Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 zucchinis, diced
- 3 stalks celery, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic; sauté until translucent.
- Add carrots, celery, and zucchini; cook for 5 minutes.
- Pour in vegetable broth and diced tomatoes; bring to a boil.
- Reduce heat and add thyme, salt, and pepper; simmer for 20 minutes.
- Garnish with fresh parsley before serving.
Notes
Use fresh local vegetables for best flavor. Adjust seasoning to taste. Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg