Ingredients:
- 1 tbsp olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 zucchini (chopped)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp thyme
- Salt & black pepper (to taste)
- Optional: spinach or kale (1–2 cups)
👩🍳 Step-by-Step Instructions:
Step 1: Heat the oil
In a large pot, heat olive oil over medium heat.
Step 2: Sauté base veggies
Add onion, carrots, and celery. Cook for 4–5 minutes until slightly softened.
Step 3: Add garlic
Stir in minced garlic and cook for 30 seconds until fragrant.
Step 4: Add remaining vegetables
Add zucchini, broccoli, cauliflower, and diced tomatoes. Mix well.
Step 5: Pour broth
Add vegetable broth and stir everything together.
Step 6: Season
Add oregano, thyme, salt, and pepper.
Step 7: Simmer
Bring to a boil, then reduce heat and let it simmer for 15–20 minutes until vegetables are tender.
Step 8: Add greens (optional)
Stir in spinach or kale and cook for 2–3 minutes until wilted.
🌿 Optional Add-Ons:
- Fresh parsley or cilantro
- Lemon juice (for freshness)
- Chili flakes (for heat)
- Grated Parmesan (if not vegan)
💡 Healthy Tips:
- Add beans or lentils if you’re not strictly low-carb.
- Blend partially for a thicker texture.
- Store in the fridge for up to 4 days or freeze for later.
🔥 Nutrition (Approx per serving):
- Calories: ~120–150
- Carbs: Low
- Fiber: High
- Fat: Low
