1 onion, chopped
2 tablespoons olive oil
2 leeks, cleaned and chopped
2 celery stalks, chopped
1 carrot, diced
1 red bell pepper, diced
1 zucchini, chopped
2 tomatoes, peeled and chopped (or 1 cup canned diced tomatoes)
2 cloves garlic, minced
6 cups vegetable broth (or water with a bouillon cube)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon turmeric (optional, for anti-inflammatory boost)
1 bay leaf
Fresh parsley, for garnish
Instructions
1. Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onion, leeks, and celery. Sauté for 4–5 minutes until softened and fragrant.
2. Add the Rest
Stir in the carrot, red pepper, zucchini, tomatoes, and garlic. Cook for another 5 minutes, allowing the vegetables to release their flavors.
3. Simmer
Pour in the vegetable broth. Add salt, pepper, turmeric, and the bay leaf. Bring to a boil, then reduce heat and let the soup simmer gently for 20–25 minutes, or until the vegetables are tender.
4. Taste & Adjust
Taste the broth and adjust seasoning if needed. Remove bay leaf before serving.
5. Serve
Ladle into bowls and garnish with fresh parsley. Enjoy hot, and feel your body thank you.
Tips & Variations
Add greens: Stir in a handful of spinach or kale in the last 5 minutes.
Boost protein: Add white beans or lentils for a heartier version.
Blend it: For an extra-soothing consistency, partially or fully blend the soup.
Spice it up: A pinch of chili flakes or grated ginger adds warmth and digestive support.
A Daily Ritual of Wellness
This isn’t just a soup—it’s a ritual. A bowl in the morning gently wakes up your digestion. A bowl at night soothes your system before sleep. It’s clean, light, and healing—and your gut will thank you with every spoonful.
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