Early Autumn Vegetable Soup
Soup has been consumed by various cultures for thousands of years and is often considered a comfort food.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 200 gram Carrots
- 200 gram Potatoes
- 150 gram Onion
- 100 gram Celery
- 150 gram Zucchini
- 250 gram Tomatoes
- 4 cup Vegetable broth
- 2 teaspoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Chop all the vegetables into small, bite-sized pieces.
- Heat olive oil in a large pot over medium heat.
- Add the onions and celery, and sauté until they become translucent.
- Add the carrots, potatoes, zucchini, and tomatoes to the pot. Stir well.
- Pour in the vegetable broth and season with salt and black pepper.
- Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.