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Prepare the vegetables:
Wash, peel, and slice all vegetables as indicated.
Sauté base vegetables:
In a large soup pot, heat olive oil over medium heat. Add red onions, celery, and carrot. Cook for 5–7 minutes until softened.
Add remaining vegetables:
Stir in potatoes, bell peppers, zucchini, and garlic. Cook another 2–3 minutes.
Add broth and seasonings:
Pour in the vegetable broth. Add thyme, salt, and pepper. Stir well.
Simmer:
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until vegetables are tender.
Serve hot:
Taste and adjust seasoning. Serve warm for a light, satisfying, and cleansing meal.
Serving and storage tips:
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