Vegetable Soup
Provides fiber, potassium, and vitamin C from a broad mix of vegetables, so it feels light without being nutritionally empty. The flavor stays fresh and vivid because the vegetables are cooked briefly and keep their shape instead of turning soft and dull.
Dice the celery, onion, carrot, and sweet pepper. Cut the green beans into short pieces, dice the cauliflower into small cubes, break the broccoli into small florets, finely chop the garlic, and take the peas out of the freezer in advance.
Heat the olive oil in a heavy pot. Sauté the carrot and celery first for 3-5 minutes until lightly caramelized, then add the onion for another 3 minutes. Add the sweet pepper and cook for about 5 minutes, then stir in the cauliflower, garlic, salt, and black pepper. Cook for about a minute more and add the green beans so they absorb some of the aromatic oil.
Pour in the water or light broth, bring to a boil, and simmer for about 7 minutes until the beans soften but stay green. Add the broccoli and peas, cook for 3 more minutes without hard boiling, then take the soup off the heat and stir in the chopped parsley and dill. Serve right away while the vegetables still keep their texture.
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