Description
A comforting and hearty soup made with seasonal vegetables and fragrant thyme, perfect for warming up on a chilly day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 sweet potato, peeled and cubed
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add sweet potato, zucchini, and bell pepper; cook for 5 minutes.
- Pour in vegetable broth and diced tomatoes.
- Add dried thyme, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Serve hot, garnished with fresh thyme.
Notes
- Feel free to add any other seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Fall Harvest Veggie Soup, Thyme, Vegan Soup, Seasonal Vegetables, Comfort Food