Salt and pepper to taste
1 teaspoon turmeric (optional, for anti-inflammatory benefits)
Fresh parsley, chopped for garnish
Instructions:
Prepare the Vegetables: Wash and chop all the vegetables (onion, leeks, celery, carrot, red pepper, zucchini, potatoes, garlic, and chili pepper if using).
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.
Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add Remaining Vegetables: Add the carrot, red bell pepper, zucchini, and potatoes to the pot. Stir to combine.
Add the Broth: Pour in the vegetable broth or water. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
Season the Soup: Add salt, pepper, and turmeric (if using) to taste. Adjust seasoning as needed.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Estimated Nutrition Facts (Per Serving):
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