Description
A comforting and flavorful soup filled with fresh vegetables and aromatic herbs, perfect for cozy gatherings or rainy days.
Ingredients
Scale
- 2 medium zucchini, chopped
- 1 medium eggplant, chopped
- 2 bell peppers, chopped
- 4 medium tomatoes, diced (or canned)
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Wash and chop the vegetables into bite-sized pieces.
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions and minced garlic for about 5 minutes until translucent.
- Add zucchini, bell peppers, and eggplant, stirring occasionally for about 10 minutes until they soften.
- Incorporate diced tomatoes and vegetable broth; bring to a simmer for 20-30 minutes.
- Stir in chopped basil and season with salt and pepper to taste.
- Ladle the soup into bowls, finishing with a drizzle of olive oil and a sprinkle of fresh basil.
Notes
For added depth, consider roasting the vegetables before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, ratatouille, vegetarian, healthy, comfort food