Ingredients:
1 onion, chopped
Olive oil
2 leeks, chopped
2 stalks of celery, chopped
1 carrot, diced
1 red pepper, diced
1 zucchini, diced
2 potatoes, diced
2 garlic cloves, minced
1 chili pepper, minced (optional, for spice)
6 cups vegetable broth or water
Salt and pepper to taste
Fresh herbs (like thyme or parsley) for garnish
Instructions:
1. Sauté the Vegetables:
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add Aromatics:
Stir in the leeks, celery, carrot, and red pepper. Cook for another 5-7 minutes until softened.
3. Incorporate Remaining Veggies:
Add the zucchini, potatoes, garlic, and chili pepper (if using). Sauté for another 2-3 minutes.
4. Add Liquid:
Pour in the vegetable broth or water. Bring the mixture to a boil.
5. Simmer:
Reduce heat and let the soup simmer for about 20-30 minutes, or until the vegetables are tender.
6. Season:
Taste and add salt and pepper as needed.
7. Serve:
Ladle into bowls and garnish with fresh herbs.