Vegetable Potato Soup

This recipe is based on the soup shown in your image: potatoes, zucchini, carrot, onion, parsley, and a light seasoned broth.

Ingredients — 4 servings

 Method

1. Prepare vegetables: Peel and cut the potatoes into small cubes. Dice the zucchini and carrot. Finely chop the onion and garlic.
2. Sauté the aromatics: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent. Add garlic and cook for another 30 seconds.
3. Add carrot and seasonings: Add carrot, turmeric, paprika, oregano, black pepper, and a little salt. Stir for 1–2 minutes.
4. Add potatoes: Add the diced potatoes and pour in 5 cups vegetable broth or water. Bring to a boil.
5. Simmer: Reduce heat, cover, and cook for approximately 12–15 minutes, until the potatoes are beginning to become tender.
6. Add zucchini: Stir in the zucchini and continue cooking for 8–10 minutes. Avoid overcooking so the vegetables retain some texture.
7. Finish: Taste and adjust salt and pepper. Add chopped parsley and, if desired, 1 tbsp lemon juice for freshness.
8. Serve: Let the soup rest for 3–5 minutes, then serve hot. You can drizzle a tiny amount of olive oil over each bowl and garnish with fresh parsley.

 Optional additions

• Creamier: Mash some of the potatoes directly in the pot.
• More protein: Add 1 cup cooked chickpeas or white beans.
• More flavor: Add ½ tsp cumin.
• Spicy: Add chili flakes.
• Richer broth: Use homemade vegetable stock instead of water.

 Approximate nutrition

For 1 of 4 servings, using 2 tbsp olive oil and no added cream:

• Calories: ~220 kcal
• Carbohydrates: ~34 g
• Protein: ~5 g
• Fat: ~8 g
• Fiber: ~6 g
• Sugars: ~6 g
• Sodium: ~600 mg, depending heavily on the broth and salt

Note: Nutrition is approximate and will change with potato size, oil, broth, and added ingredients. This recipe contains no nuts and is naturally vegetarian and dairy-free when vegetable broth is used.