Healthy Vegetable Soup

INGREDIENTS:

Serves 4–6

For the Soup:

1 tbsp olive oil (or avocado oil for extra richness)

1 medium onion , diced

3 cloves garlic , minced

2 medium carrots , sliced

2 celery stalks , sliced

1 medium zucchini , diced (optional)

1 cup green beans , trimmed and cut into bite-sized pieces

1 medium potato , peeled and diced (optional, for added heartiness)

1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)

6 cups vegetable broth (or chicken broth for extra flavor)

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

Salt and pepper , to taste

Optional Add-Ins:

1/2 cup cooked rice, quinoa, or pasta (for extra substance)

1 cup shredded spinach or kale (added at the end for extra nutrients)

1 tsp turmeric powder (anti-inflammatory boost)

1 tsp ginger , grated (soothing for digestion)

DIRECTIONS:

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes , until softened.

Stir in the minced garlic and cook for another 1 minute , until fragrant.

Step 2: Add the Vegetables

Add the carrots, celery, zucchini, green beans, and potato (if using) to the pot. Stir to coat the vegetables in the oil and aromatics. Cook for 5–7 minutes , stirring occasionally, until slightly tender.

Step 3: Simmer the Soup

Pour in the diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.

Bring the soup to a boil, then reduce the heat to low and let it simmer for 15–20 minutes , or until the vegetables are tender …