Servings

4–6 servings

Ingredients

• 3 medium potatoes, peeled and diced (about 450 g)
• 1 medium zucchini, diced (about 250 g)
• 1 large carrot, sliced
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 6 cups (1.5 liters) vegetable or chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon turmeric (optional, for color and flavor)
• 1 bay leaf (optional)

Optional Add-ins

• 1 cup cooked chicken, shredded
• ½ cup peas
• ½ cup celery, chopped
• ½ cup corn kernels
• 1 clove garlic, minced

Instructions

Step 1: Prepare Vegetables

Wash, peel, and cut all vegetables into bite-sized pieces.

Step 2: Sauté Aromatics

Heat olive oil in a large pot over medium heat.

Add:

• Onion
• Garlic (if using)

Cook for 3–4 minutes until softened.

Step 3: Add Vegetables

Add:

• Carrot
• Potatoes
• Zucchini

Stir for 2 minutes.

Step 4: Add Broth

Pour in broth and add:

• Salt
• Pepper
• Turmeric
• Bay leaf

Bring to a boil.

Step 5: Simmer

Reduce heat and simmer for 20–25 minutes until potatoes and carrots are tender.

Step 6: Finish

Remove bay leaf.

Add parsley and stir.

Taste and adjust seasoning.

Step 7: Serve

Serve hot with bread, crackers, or a fresh salad.

Approximate Nutrition Information

Per serving (assuming 6 servings):

*Depends on the broth used.

Allergen Information

This basic soup is generally:

✅ Dairy-free
✅ Egg-free
✅ Nut-free
✅ Peanut-free
✅ Soy-free (if broth is soy-free)
✅ Vegan (when vegetable broth is used)
✅ Gluten-free (if gluten-free broth is used)

Potential allergens may come from:

• Store-bought broth
• Bouillon cubes
• Added cream or cheese

Always check labels if cooking for someone with allergies.

Storage

Refrigerator

• Store in an airtight container.
• Keeps for 3–4 days.

Freezer

• Freeze up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (Q&A)

Q1: Can I blend this soup?

Yes. Blend partially for a thicker texture or fully for a creamy soup.

Q2: Can I add meat?

Yes. Chicken, turkey, beef, or sausage work well.

Q3: How can I make it creamier?

Add:

• ½ cup cream
• Coconut milk
• Blended potatoes

Q4: Can I use sweet potatoes instead?

Yes. Sweet potatoes add natural sweetness and extra vitamin A.

Q5: Why is my soup too thick?

Add more broth or water while reheating.

Q6: Can I make it in a slow cooker?

Yes.

• Cook on LOW for 6–7 hours
• Or HIGH for 3–4 hours

Q7: Is this soup healthy?

Generally yes. It is:

• Low in calories
• Rich in fiber
• Packed with vegetables
• Good source of vitamins A and C

Q8: What can I serve with it?

• Crusty bread
• Garlic toast
• Grilled cheese sandwich
• Green salad

Q9: Can children eat this soup?

Yes. It’s mild and nutritious. For younger children, mash or blend the vegetables.

Q10: How can I increase the protein?

Add:

• Chicken
• White beans
• Lentils
• Chickpeas
• Tofu

Recipe Summary

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Difficulty: Easy
Cuisine: Home-style vegetable soup
Calories: ~120–150 per serving