Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, chopped
- 2 celery stalks, sliced
- 1 zucchini, diced
- 2 cups spinach, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent.
- Stir in carrots, celery, and garlic, cook for 5 minutes.
- Add zucchini and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Add chopped spinach, cook for 2 minutes, then season with salt and pepper.
- Garnish with fresh herbs and serve hot.
Notes
- You can customize this soup by adding other seasonal vegetables.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Healthy
Nutrition
- Serving Size: 1 bowl (roughly 350g)
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg