Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil or vegetable oil | 1 tbsp |
| Onion, finely chopped | 1 medium (120 g) |
| Garlic, minced | 3 cloves |
| Carrot, small dice | 1 large (100 g) |
| Celery, chopped | 1 stalk (50 g) |
| Cabbage, thinly sliced | 1½ cups (120 g) |
| Broccoli florets | 1½ cups (150 g) |
| Zucchini, diced | 1 small (120 g) |
| Green beans, chopped | ½ cup (60 g) |
| Tomato, diced | 1 medium (100 g) |
| Vegetable stock | 5 cups (1.2 L) |
| Black pepper | ½ tsp |
| Salt | ¾–1 tsp, to taste |
| Dried oregano | ½ tsp |
| Dried thyme | ½ tsp |
| Fresh parsley/coriander | 2 tbsp |
| Lemon juice | 1–2 tsp |
| Red chili flakes | ¼ tsp, optional |
Method
-
Prepare the vegetables.
Cut everything into relatively small, bite-sized pieces so the soup has the appearance and texture shown in the photograph. -
Start the base.
Heat 1 tbsp oil in a large pot over medium heat. Add onion and celery and sauté for 3–4 minutes until slightly softened. -
Add garlic and carrot.
Add garlic and carrot and cook for another 1–2 minutes. -
Add the remaining vegetables.
Add cabbage, zucchini, green beans, broccoli and tomato. Stir for about 2 minutes. -
Add stock and seasoning.
Pour in 5 cups vegetable stock. Add oregano, thyme, black pepper and chili flakes if using. -
Simmer.
Bring to a gentle boil, then reduce the heat. Cover partially and simmer for 12–15 minutes.Don’t overcook—the broccoli and other vegetables should remain slightly firm rather than becoming mushy.
-
Finish.
Taste and adjust salt. Stir in fresh parsley/coriander and lemon juice. -
Serve hot.
Ladle into bowls and serve immediately. A small drizzle of olive oil or squeeze of lemon works well on top.
For the flavor shown in the photo
For a more flavorful version, add:
-
½ tsp grated ginger
-
½ tsp cumin powder
-
¼ tsp turmeric
-
A little freshly ground black pepper
-
1 tsp soy sauce or ½ vegetable bouillon cube
If using bouillon/stock, reduce added salt because it can already be quite salty.
Approximate Nutrition
Per serving (1/4 of recipe), without bread:
-
Calories: ~120 kcal
-
Protein: ~4 g
-
Carbohydrates: ~18 g
-
Fiber: ~5–6 g
-
Fat: ~4 g
-
Saturated fat: ~0.5 g
-
Sugar: ~7 g
-
Sodium: ~450–650 mg, depending on stock and salt
These are estimates; the exact values depend particularly on the amount/type of oil and stock used.
To make it more filling
For a higher-protein meal, add one of these:
-
½–1 cup cooked chickpeas
-
½ cup cooked lentils
-
100–150 g cooked chicken
-
100–150 g tofu
For a very low-calorie version, use 1 tsp oil instead of 1 tbsp and a low-sodium vegetable stock.
Note: The exact ingredients can’t be determined from the photograph alone, so this is a close recipe reconstruction rather than the original recipe.