Garden Vegetable Soup — Fresh, Healthy & Comforting

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups broccoli florets
• 1 cup chopped zucchini
• 1 cup chopped cabbage
• 1 cup diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon dried parsley
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice, optional

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add garlic: Stir in the minced garlic and cook for 30–60 seconds, until fragrant.
3. Add the vegetables: Add the potatoes, broccoli, zucchini, cabbage, and diced tomatoes.
4. Add broth and seasoning: Pour in the vegetable broth. Add Italian seasoning, dried parsley, salt, black pepper, and bay leaf. Stir well.
5. Simmer: Bring the soup to a gentle boil, then reduce the heat. Cover partially and simmer for 20–25 minutes, or until the potatoes and vegetables are tender.
6. Finish: Remove the bay leaf. Stir in fresh parsley and lemon juice, if using. Taste and adjust the salt and pepper.
7. Serve: Ladle the hot soup into bowls and serve immediately.

💡 Tips

• For a thicker soup, lightly mash some of the potatoes against the side of the pot.
• Add green beans, peas, corn, or spinach for extra vegetables.
• For a heartier meal, add cooked beans, chickpeas, or shredded chicken.
• Store leftovers in the refrigerator for 3–4 days.