Autumn Vegetable Soup
recipe

This warm and hearty autumn vegetable soup is the perfect meal for chilly evenings. It’s easy to make and packed with flavor!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 potatoes, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 liter vegetable broth
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 200 g frozen peas
- Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for about 3-4 minutes until softened.
2. Add the diced carrots, potatoes, zucchini, and bell pepper. Cook the vegetables for about 5 minutes, stirring regularly.
3. Pour in the vegetable broth and add thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes until the vegetables are tender.
4. Stir in the frozen peas and cook for an additional 5 minutes.
5. Serve the soup hot, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 180 kcal
Protein: 5 g
Fat: 7 g
Carbohydrates: 28 g
Fiber: 6 g
Sugars: 3 g

Reviews: 3.19 (5145 reviews) ★★★★★ share