Method:
- Sauté the Aromatics: Use 1 tablespoon of extra virgin olive oil for a deeper flavour, or olive oil spray in a big saucepan. Add the minced garlic, celery, and onion. After around five minutes, sauté until softened.
- Include the Veggies: Add the chilli pepper, red and orange peppers, and carrots and stir. Simmer for a further five minutes, or until the veggies are starting to grow soft.
Stir in the seasoning and herbs: Add the black pepper, salt, oregano, and thyme. To evenly coat the veggies, stir. - Stir in the chopped potatoes, zucchini, and vegetable broth. You may also add chickpeas or beans if you’re using them. After bringing to a boil, lower the heat, and simmer the soup for twenty to twenty-five minutes, or until the veggies are soft.
- Stir in the frozen peas, basil, and parsley. Add the Fresh Herbs. Simmer the soup for a further five minutes.
- Add a Zesty and Bright Finish: Incorporate the juice of one lemon into the soup.
- Serve with feta cheese crumbles and a sprinkling of fresh basil, if desired.
Pages: 1 2