Vegetable Soup recipe
Ingredients
1 teaspoon olive oil
1 small onion, finely diced
1 garlic clove, finely minced
1 small carrot, chopped into small cubes
1/2 cup chopped green beans
1/2 cup chopped cabbage
1/2 cup chopped spinach leaves
1/2 cup broccoli florets
1/2 cup pumpkin, cut into small cubes
1/2 cup diced tomatoes
1/4 cup green peas (optional)
1/4 teaspoon ground black pepper
1/4 teaspoon red chili flakes (optional)
Salt to taste
4 cups water or vegetable stock
1-2 tablespoon chopped coriander leaves (for garnish)
A dash of lemon juice (optional)
Instructions
1. Sauté the Aromatics
Heat the olive oil in a large saucepan over medium flame.
Add the finely diced onion and minced garlic. Simmer for two to three minutes until aromatic and tender.
2. Add the Hearty Vegetables
Stir in the carrot, green beans, pumpkin cubes, and broccoli florets. Cook for 3-4 minutes, stirring occasionally.
3. Add the Liquid and Remaining Ingredients
Pour in the vegetable stock or water and bring it to a gentle boil.
Add the cabbage, spinach leaves, diced tomatoes, green peas, black pepper, chili flakes, and salt.
4. Simmer Until Tender
Reduce the heat and let the soup simmer for 15-20 minutes, stirring occasionally, until all the vegetables are cooked through.
5. Adjust and Finish
If necessary, add extra salt or pepper after tasting and adjusting the seasoning.
Stir in a few drops of lemon juice for a zesty flavor boost, if desired.
6. Serve
Transfer the soup into serving bowls. Sprinkle chopped coriander leaves on top, then eat warm.