Ingredients
Two medium carrots
Two medium zucchini
Two medium potatoes
One onion
One cup of frozen or fresh green peas
One red bell pepper, if desired, for color and taste
1–2 minced garlic cloves
One tablespoon of cooking oil, such as olive oil
One teaspoon of dried herbs, such as oregano or thyme
To taste, add salt and pepper.
Four to six cups of water or vegetable broth
Garnish with fresh cilantro or parsley.
Getting ready
Prepare the Vegetables:
Cut the potatoes, zucchini, and carrots into small pieces after peeling them.
If using, chop the red bell pepper and onion.
Heat the olive oil in a big pot over medium heat in order to sauté the onion and garlic.
Sauté the chopped onion until it turns transparent.
Cook the minced garlic for an additional minute until it becomes aromatic.
Include the vegetables:
To the pot, add the chopped potatoes, zucchini, and carrots.
Stir occasionally while sautéing for a few minutes.
Add the seasonings and broth:
Add enough water or vegetable broth to completely cover the vegetables.
Season with salt, pepper, and dry herbs.
Heat the mixture until it boils.
Prepare the soup:
After the soup reaches a boil, lower the heat to a simmer and let it cook for 20 to 25 minutes, or until the veggies are soft.
Add Green Peas: To keep the green peas from becoming mushy, add them in the final five minutes of cooking.
Serve after adjusting the seasoning:
If needed, adjust the seasoning after tasting the soup.
Garnish with cilantro or fresh parsley and serve hot.
This soup is filling, nutritious, and ideal for a light dinner. Other vegetables, like celery, tomatoes, or even some beans for extra protein, can be added to make it your own. Enjoy!
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