A hearty, colorful soup packed with winter vegetables, aromatic herbs, and a touch of festive warmth. Perfect as a starter or a light main course during Christmas dinner.
🛒 Ingredients (Serves 4–6)
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2 tbsp olive oil
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1 onion, chopped
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2 garlic cloves, minced
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2 carrots, diced
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2 celery stalks, diced
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1 red bell pepper, chopped
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1 zucchini, chopped
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1 cup green beans, chopped
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1 cup cauliflower florets
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1 cup broccoli florets
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6 cups vegetable or chicken broth
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1 tsp dried thyme
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1 tsp dried rosemary
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½ tsp ground nutmeg
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Salt & black pepper, to taste
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Fresh parsley or dill, for garnish
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Optional: small pasta or rice for a heartier soup
👩🍳 Instructions
1️⃣ Sauté Vegetables
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In a large pot, heat olive oil over medium heat.
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Add onion, garlic, carrots, and celery; sauté for 5–6 minutes until slightly soft.
2️⃣ Add Remaining Veggies & Broth
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Add bell pepper, zucchini, green beans, cauliflower, broccoli, and broth.
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Stir in thyme, rosemary, nutmeg, salt, and pepper.
3️⃣ Simmer
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Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
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Optional: add pasta or rice in the last 10 minutes of cooking.
4️⃣ Blend (Optional)
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For a creamy soup, blend half or all of the soup using an immersion blender.
5️⃣ Serve
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Garnish with fresh parsley or dill.
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Serve hot with crusty bread or garlic toast.
⭐ Tips
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For extra flavor, roast the vegetables first.
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Add a splash of cream or coconut milk for a richer soup.
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