Ingredients:

• 4 cups vegetable broth (or water for a lighter version)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped potatoes or sweet potatoes
• 1 cup chopped onions
• 2 cloves garlic, minced
• 1 cup chopped zucchini
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Optional: Kale or spinach (add during the last 5 minutes of cooking)
• Optional: Lemon juice (for a bright finishing touch)

Instructions:

1. Prepare the Vegetables: Begin by chopping your vegetables into bite-sized pieces.
2. Cook the Vegetables: In a large pot, heat a little oil over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant. Add the carrots, celery, potatoes, and zucchini, and stir to combine.
3. Add the Broth: Pour in the vegetable broth (or water) and stir well. Bring the soup to a gentle boil.
4. Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender and cooked through.
5. Optional Additions:
   • For added nutrition, stir in kale or spinach during the last 5 minutes of cooking to wilt.
   • To brighten the flavor, squeeze in fresh lemon juice just before serving.
6. Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley.

Tips:

• Blended Option: For a creamier texture, use an immersion blender or regular blender to blend half of the soup. This creates a smooth, velvety base while maintaining some chunky texture.
• Storage: Store any leftover soup in the fridge for up to 4 days. It also freezes well for up to 3 months—just reheat gently on the stovetop.
• Boost Protein: For a heartier soup, consider adding cooked chickpeas, white beans, or lentils. This will add more protein and make the soup even more filling.

Enjoy your light and wholesome Healing Vegetable Soup—a delicious and nourishing remedy for your body and soul! 🥦🥕