Autumn Vegetable Soup
recipe

A warming and nourishing vegetable soup perfect for gray autumn days. Preparation time is about 40 minutes. Serves 4.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 carrots, diced
- 2 potatoes, diced
- 1 celery stalk, chopped
- 1 red bell pepper, diced
- 1 liter vegetable broth
- 200 g leeks, sliced
- 150 g green beans, chopped
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 100 ml cream (optional)
- Fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft.
2. Add the carrots, potatoes, celery, and bell pepper. Cook for about 5 minutes.
3. Pour in the vegetable broth and add the leeks, green beans, thyme, salt, and black pepper. Bring to a boil and then reduce the heat.
4. Let the soup simmer on low heat for about 20 minutes, until the vegetables are tender.
5. Blend the soup with an immersion blender to your desired consistency. Stir in the cream if using.
6. Serve warm, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 7 g
- Fiber: 5 g

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