Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 4-5 zucchini, diced
- 1 carrot, peeled and sliced
- 1 stalk chopped celery
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for decoration
Preparation
1 . In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until soft.
- Add the diced zucchini, carrot and celery to the pot.Cook for a few minutes until the vegetables are soft.
- Add vegetable broth, diced tomatoes, dried thyme, dried oregano, salt and pepper. Bring the soup to a boil.
4.Simmer for 15-20 minutes or until vegetables are tender.
- Adjust seasonings to taste. Serve hot, garnished with fresh parsley.
Nutritional information
(per serving, assuming 6 servings):
- Calories: approx. 80-100 kcal
- Protein: 2-3 g
- Carbohydrates: 10-15 g
- Fat: 4-6 g
- Fiber: 3 -5g
- Sugar: 5-8g
- Sodium: 500-700mg (depending on ingredients used)
These values are rough estimates and may vary depending on the specific ingredients and amounts used.Adjustments can be made depending on your dietary preferences and nutritional needs. If you have specific nutritional concerns, it is advisable to consult a nutritionist or use a nutrition calculator with accurate ingredient information. Enjoy your chunky zucchini soup