Vegetable Soup

This Vegan Greek Vegetable Soup is a hearty and flavorful dish, brimming with seasonal vegetables and aromatic herbs. It's a comforting bowl of goodness that embodies the essence of the Mediterranean diet, perfect for any time of the year.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Zucchini - 1 medium, diced
• Potato - 1 medium, diced
• Bell pepper - 1 medium, diced
• Tomatoes - 400 grams, diced (canned or fresh)
• Vegetable broth - 500 ml
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced carrot and celery, and cook for 5 minutes until slightly softened.
4. Add the zucchini, potato, and bell pepper, and sauté for another 5 minutes, stirring occasionally.
5. Pour in the diced tomatoes and vegetable broth, and add the dried oregano, dried thyme, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.
7. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in vitamins and minerals from a variety of vegetables.
• Rich in dietary fiber, promoting digestive health.

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