- Prepare Vegetables: Wash, peel, and cut all vegetables into bite-sized pieces.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic (if using) and cook 3–4 minutes until softened.
- Add Vegetables: Stir in carrot, potatoes, and zucchini for 2 minutes.
- Add Broth and Seasoning: Pour in the broth. Add salt, pepper, turmeric, and bay leaf. Bring to a boil.
- Simmer: Reduce heat and cook 20–25 minutes until potatoes and carrots are tender.
- Finish: Remove bay leaf, stir in parsley, and adjust seasoning to taste.
- Serve: Enjoy hot with bread, crackers, or a fresh salad.
Nutrition & Health Benefits
- Low-calorie: 120–150 kcal per serving
- Rich in fiber: Promotes healthy digestion and gut health
- Packed with vitamins: Vitamin A (70% DV) and Vitamin C (35% DV) support immunity
- Supports weight management: Light and filling
- High in antioxidants: Protects against inflammation and supports heart health
Optional Protein Boost: Adding chicken, lentils, chickpeas, or tofu increases protein content for satiety and muscle support.
Dietary Notes
- Dairy-free, egg-free, nut-free, peanut-free, soy-free (if broth is soy-free)
- Vegan if using vegetable broth
- Gluten-free if using gluten-free broth
Tips for Maximum Flavor and Benefits
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