Vegetable Soup

This Vegan Lebanese Vegetable Soup is a comforting blend of seasonal vegetables and aromatic spices, perfect for a nourishing meal. Rich in flavor and easy to prepare, it captures the essence of traditional Lebanese cuisine.

Ingredients

• Olive oil - 1 tablespoon
• Onion, diced - 1 medium
• Garlic, minced - 2 cloves
• Carrot, diced - 1 medium
• Celery, diced - 1 stalk
• Zucchini, diced - 1 medium
• Tomato, diced - 1 medium
• Potato, peeled and diced - 1 medium
• Green beans, chopped - 100 grams
• Vegetable broth - 500 milliliters
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the diced carrot and celery, cooking for an additional 5 minutes, stirring occasionally.
4. Add the diced zucchini, tomato, potato, and green beans to the pot. Mix well.
5. Pour in the vegetable broth and add cumin, paprika, salt, and black pepper. Bring to a boil.
6. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the vegetables are tender.
7. Stir in the fresh parsley and lemon juice just before serving.
8. Taste and adjust seasoning if necessary, then ladle the soup into bowls and enjoy.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and high in fiber, promoting digestion and fullness.

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