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Begin by prepping all your vegetables. Slice the red onions, peel and dice the potatoes, slice the celery and carrot, and dice the bell peppers and zucchini. Mince the garlic if you're using fresh garlic.
Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté for about 3–5 minutes until they become soft and translucent. Add the minced garlic and continue to cook for another minute.
Add the Vegetables:
Add the diced potatoes, celery, carrot, bell peppers, and zucchini to the pot. Stir everything together and cook for another 5 minutes to allow the flavors to meld.
Add the Broth and Seasonings:
Pour in the vegetable broth or stock, ensuring all the vegetables are covered. Add the dried garlic powder, thyme, salt, and freshly ground black pepper to taste. Bring the soup to a boil, then reduce the heat and simmer for about 30–40 minutes, or until the vegetables are tender.
Taste and Adjust:
Once the soup is ready, taste and adjust the seasonings if needed. Add more salt, pepper, or thyme according to your preferences.
Serve:
Serve the soup hot and enjoy its warming, fat-burning properties!
Serving and Storage Tips:
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