A delicious and nutritious vegetable soup perfect for a light lunch or dinner.
Prepare the vegetables by washing, peeling, and chopping them into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Heat a large pot over medium heat and lightly coat the bottom with cooking spray.
Preheating the pot helps to prevent sticking.
Add the carrots, celery, onion, leek, and garlic to the pot and sauté until softened, about 5 minutes.
Stir frequently to avoid burning the garlic.
Stir in the tomatoes, breaking them up with the spoon, and cook for another 2 minutes.
Crushing the tomatoes releases their juices, enhancing the soup's flavor.
Add the cauliflower, green beans, zucchini, parsley, bouillon cubes, and water to the pot. Bring to a boil.
Ensure the water covers the vegetables for even cooking.
Reduce the heat to low, cover the pot, and simmer until the vegetables are tender, about 15 minutes.
Stir occasionally to prevent sticking.
Season the soup with salt and pepper to taste before serving.
Taste the soup before adding salt, as the bouillon cubes may already provide enough seasoning.
Serve the soup hot, garnished with a sprinkle of fresh parsley if desired.
Pair with crusty bread for a complete meal.
Continua nella nostra app per un'esperienza migliore
