Herb-Infused Winter Vegetable Soup
A humble, herb-scented medley of onion, carrots, potatoes, celery, and zucchini brightened with thyme, rosemary, and a handful of greens. The restorative 'use-what-you-have' pot for a cold day.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 medium potatoes, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 cup kale or spinach, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent.
Stir in the carrots, potatoes, and celery. Cook about 5 minutes, letting the vegetables soften.
Add the zucchini, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer 20 minutes.
In the last 5 minutes, stir in the chopped kale or spinach until wilted.
Serve hot, garnished with fresh parsley.