Waste-Not Vegetable Soup
recipe

A delicious and eco-friendly soup that utilizes leftover vegetables, perfect for cozy autumn days.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 onion
- 2 garlic cloves
- 3 potatoes
- 2 carrots
- 1 zucchini
- 1 bell pepper
- 1 liter vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- Fresh herbs (e.g., parsley or basil) for garnish

Instructions:

1. Peel and chop the onion, garlic, potatoes, carrots, zucchini, and bell pepper.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes.
3. Add the chopped vegetables to the pot and cook for another 5 minutes.
4. Pour in the vegetable broth and add salt, black pepper, and thyme. Bring to a boil.
5. Reduce heat and let the soup simmer for about 15-20 minutes, until all vegetables are tender.
6. Blend the soup with an immersion blender or in a regular blender if desired.
7. Serve the soup garnished with fresh herbs.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 6 g
- Fiber: 7 g

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