Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small sweet potato, diced
- 1 cup diced tomatoes (fresh or canned)
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 bell pepper, diced (any color)
- 1 cup chopped spinach
- 1 cup chopped kale
- 6 cups vegetable broth
- Salt and pepper to taste
- Optional: herbs like thyme, rosemary, or bay leaves for flavor
Instructions:
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until softened and fragrant, about 5 minutes.
- Add diced carrots, celery, and sweet potato to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the diced tomatoes along with their juices. Stir to combine.
- Add the diced zucchini, yellow squash, bell pepper, chopped spinach, and kale to the pot. Stir well.
- Pour in the vegetable broth. If desired, add herbs like thyme, rosemary, or bay leaves for extra flavor.
- Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes, or until all the vegetables are tender.
- Season the soup with salt and pepper according to your taste preferences.
- Serve hot and enjoy!
Nutrient breakdown per serving (assuming 6 servings):
- Calories: Approximately 150 kcal
- Carbohydrates: Around 25g
- Protein: Roughly 5g
- Fat: About 5g
- Fiber: Around 6g
- Vitamins and minerals: Rich in vitamin A, vitamin C, vitamin K, potassium, and various other micronutrients from the assortment of vegetables.
Feel free to adjust the recipe according to your taste and the availability of vegetables. Enjoy your nutritious and delicious vegetable soup!