Healing Vegetable Soup

Healing Vegetable Soup

Ingredients:

• 1 onion, chopped
• 2 tablespoons olive oil
• 2 leeks, chopped
• 2 stalks of celery, chopped
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 potatoes, diced
• 2 garlic cloves, minced
• 1 chili pepper, minced (optional, for spice)
• 6 cups vegetable broth (or water)
• Salt and pepper to taste
• 1 teaspoon turmeric (optional, for anti-inflammatory benefits)
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Vegetables: Wash and chop all the vegetables (onion, leeks, celery, carrot, red pepper, zucchini, potatoes, garlic, and chili pepper if using).
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.
3. Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add Remaining Vegetables: Add the carrot, red bell pepper, zucchini, and potatoes to the pot. Stir to combine.
5. Add the Broth: Pour in the vegetable broth or water. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
6. Season the Soup: Add salt, pepper, and turmeric (if using) to taste. Adjust seasoning as needed.
7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Estimated Nutrition Facts (Per Serving):

• Calories: 150-180 kcal
• Protein: 3-5g
• Fat: 5-7g
• Saturated Fat: 1g
• Carbohydrates: 20-25g
• Fiber: 4-6g
• Sugars: 5-7g
• Sodium: 300-500mg (depending on the broth used)
• Vitamin A: 80-100% of the Daily Value (DV)
• Vitamin C: 60-80% of the DV
• Calcium: 5-8% of the DV
• Iron: 10-15% of the DV

This soup is light, low in calories, and packed with vitamins and minerals, making it an excellent choice for a healthy meal, especially when you’re feeling under the weather. Enjoy!