Wash and peel the potatoes and carrot.
Dice the potatoes and zucchini into bite-sized pieces.
Finely chop the onion and parsley.
Step 2: Sauté the Onion
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened and fragrant.
Step 3: Add the Vegetables
Add:
- Potatoes
- Carrots
- Zucchini
Stir for 2 minutes.
Step 4: Pour in the Broth
Add the broth and bring everything to a boil.
If desired, add turmeric for a beautiful golden color.
Step 5: Simmer
Reduce heat and simmer for 25–30 minutes until the vegetables are tender.
Step 6: Season
Add:
- Salt
- Black pepper
Adjust to your taste.
Step 7: Finish with Parsley
Stir in the fresh parsley during the last few minutes of cooking.
Step 8: Serve
Ladle into bowls and serve hot.
For extra flavor, enjoy with:
- Crusty bread
- Toasted garlic bread
- A sprinkle of Parmesan cheese
Tips
Add celery for extra flavor.
Blend part of the soup for a creamier texture.
Add cooked chicken for more protein.
Store leftovers in the refrigerator for up to 3 days.
Final Result
A light, comforting vegetable soup packed with vitamins, fiber, and fresh flavors—perfect for lunch, dinner, or a healthy starter.
