This vegetable soup is like medicine for my stomach! 
I eat it day and night — it’s light, soothing, and incredibly healthy.
Ingredients
For the Soup:
- 1 onion, chopped
- 1–2 tablespoons olive oil
- 2 leeks, chopped
- 2 stalks celery, chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 potatoes, diced
- 2 garlic cloves, minced
- 1 small chili pepper, minced (optional, for a gentle kick)
- 5 cups vegetable broth (or water)
- Salt and pepper to taste
- Fresh parsley or dill, chopped (for garnish)
Directions
- Sauté the base:
In a large pot, heat olive oil over medium heat. Add onion, leeks, celery, and carrot.
Cook until soft and fragrant, about 5–7 minutes. - Add the rest:
Stir in garlic, chili (if using), bell pepper, zucchini, and potatoes.
Cook another 3 minutes, stirring occasionally. - Simmer:
Pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until all vegetables are tender. - Season & serve:
Add salt and pepper to taste.
Sprinkle with fresh parsley or dill before serving.
Tip:
For extra comfort, blend half of the soup and mix it back in for a creamy texture — no cream needed!