Description
A delicious and healthy vegetable soup loaded with flavor and nutrients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium eggplant, diced
- 2 medium zucchini, diced
- 1 bell pepper, chopped
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
- to taste Fresh basil
Instructions
- In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
- Toss in the diced eggplant and bell pepper. Sauté for another 5 minutes, allowing them to soften slightly.
- Add the diced zucchini and tomatoes to the pot. Stir everything well to combine, keeping the heat on medium.
- Next, pour in the vegetable broth, and mix in the dried thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let simmer for about 25-30 minutes.
- For a creamier texture, you can use an immersion blender to blend the soup until smooth, or you can leave it chunky for more texture.
- Ladle the soup into bowls and garnish each serving with fresh basil. Enjoy while warm!
Notes
- This soup is perfect for meal prep and can be stored in the refrigerator for up to 5 days.
- Feel free to add other vegetables as desired for more variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg