Healing Vegetable Soup: A Nutritious and Comforting Remedy

Begin by chopping all the vegetables into bite-sized pieces, including the onion, leeks, celery, carrot, red pepper, zucchini, potatoes, and garlic. If you’re using a chili pepper for extra heat, mince it finely.

Sauté the Base:
Heat a small amount of olive oil in a large pot over medium heat. Add the onion, leeks, and celery, and sauté for about 5-7 minutes, until they soften and become fragrant.

Add Remaining Vegetables:
Add the carrot, red pepper, zucchini, and potatoes to the pot. Stir well to combine.

Incorporate Garlic and Chili Pepper:
Add the minced garlic and chili pepper (if using) to the pot, and cook for another 1-2 minutes until the garlic becomes fragrant.

Simmer the Soup:
Pour in the vegetable broth, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender. Add salt, pepper, and any dried herbs (like thyme and oregano) to taste.

Adjust Consistency:
If the soup is too thick for your liking, add more broth or water to reach your desired consistency.

Serve:
Once the vegetables are tender and the soup is well-seasoned, ladle the soup into bowls and garnish with freshly chopped parsley.

Serving and Storage Tips