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Ingredients
- 2 medium potatoes
- 2 medium zucchinis
- 1 onion
- 1-2 garlic cloves, minced
- 1 tablespoon olive oil or any cooking oil
- 4-6 cups vegetable broth or water
- 1 cup green peas (fresh or frozen)
- 2 medium carrots
- 1 red bell pepper (optional for added flavor and color)
- 1 teaspoon dried herbs (like thyme or oregano)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Preparation
- Prepare the Vegetables:
Peel and chop the carrots, zucchinis, and potatoes into bite-sized pieces.
Dice the onion and red bell pepper (if using). - Sauté the Onion and Garlic:
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent.
Add the minced garlic and cook for another minute until fragrant. - Add the Vegetables:
Add the chopped carrots, zucchinis, and potatoes to the pot.
Sauté for a few minutes, stirring occasionally. - Add Broth and Seasonings:
Pour in the vegetable broth or water to fully cover the vegetables.
Add the dried herbs, salt, and pepper.
Bring the mixture to a boil. - Cook the Soup:
Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender. - Add Green Peas:
Add the green peas during the last 5 minutes of cooking to prevent them from becoming mushy. - Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning if necessary.
Serve hot, garnished with fresh parsley or cilantro.
