Indian Summer Vegetable Soup 🍲
Description: Dive into the flavors of summer with this hearty and healthy Indian Summer Vegetable Soup recipe. Packed with vibrant veggies and aromatic herbs, it’s a satisfying meal that’s perfect for any day of the week. Plus, it’s low in protein and cholesterol, making it a guilt-free indulgence.
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: 334.7 per serving
- Rating: ⭐⭐⭐⭐⭐ (1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Olive oil |
| 2 | Garlic cloves, minced |
| 1 | Onion, diced |
| 3 | Carrots, sliced |
| 3 | Celery ribs, chopped |
| 6 cups | Water |
| 4 | Tomatoes, diced |
| 3 | New potatoes, cubed |
| 5 | Zucchini, sliced |
| 1 cup | Fresh corn kernels |
| 1 cup | Green beans, chopped |
| 2 tbsp | Fresh parsley, chopped |
| 4 tbsp | Fresh basil, chopped |
| 1/2 tsp | Fresh ground black pepper |
| 1/4 cup | Parmesan cheese, grated |
Instructions:
-
Heat olive oil in a large stock-pot over medium heat.
-
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Add minced garlic and diced onion to the pot, cover, and cook for 5 minutes until the onion softens.
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Stir in the sliced carrots, chopped celery ribs, and continue cooking for another 5 minutes.
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Pour in the water, then add the diced tomatoes, cubed new potatoes, sliced zucchini, fresh corn kernels, and chopped green beans.
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Season with chopped parsley, basil, and freshly ground black pepper.
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Cover the pot and let the soup simmer for 10-15 minutes or until all the vegetables are tender.
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Serve the soup hot in bowls, sprinkled with grated Parmesan cheese on top.
Tips:
- For extra flavor, you can add a splash of lemon juice or a dash of cayenne pepper to the soup.
- Feel free to customize the vegetables based on what’s in season or what you have on hand.
- This soup tastes even better the next day, so make a big batch and enjoy it as leftovers for lunch or dinner.
