Vegetable Soup

Ingredients

olive oil

1/4 tbsp

oniondiced

1/8 medium

carrotdiced

1/8 large

celerydiced

1/4 ribs

garlicminced

1 cloves

Yukon Gold potatoespeeled and diced into 1/2-inch cubes

1

fire-roasted tomatoes

1/8 (14.5 oz) can

vegetable broth

1 1/8 cup

Italian seasoning

1/8 tsp

salt

1/8 tsp

black pepper

0.07 tsp

zucchiniquartered and sliced

1

cornthawed

1/8 cup

peasthawed

1/8 cup

lemoncut into wedges

for garnish

parsleychopped

for garnish

Method

1. 01Heat olive oil in a 4-quart soup pot over medium heat until shimmering.
2. 02Add onion, carrot, celery, and garlic. Sauté 5 minutes, stirring occasionally, until softened and fragrant.5 min
3. 03Stir in potatoes, tomatoes with juice, vegetable broth, Italian seasoning, salt, and pepper.
4. 04Loosely cover and bring to a boil. Reduce heat and simmer 8 to 10 minutes until potatoes are fork-tender.10 min
5. 05Add zucchini, corn, and peas. Simmer 5 minutes until all vegetables are tender and heated through.5 min
6. 06Taste and adjust seasoning with salt and pepper as needed.
7. 07Serve warm, garnished with lemon wedges and parsley.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free