Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 cup broccoli florets
  • 1 medium red bell pepper, diced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Sea salt and black pepper to taste
  • 1 cup spinach leaves
  • Fresh herbs for garnish
  • Drizzle of olive oil for garnish

Instructions:

  1. Heat olive oil in a pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and sauté for an additional 1 minute.
  2. Add diced carrot, zucchini, broccoli, and red bell pepper to the pot. Sauté for about 5-7 minutes until the vegetables soften.
  3. Pour in vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Stir in spinach leaves and cook for another 2 minutes. Remove from heat and carefully blend the soup until smooth using a blender or immersion blender.
  5. Taste and adjust seasoning, adding more salt or pepper if necessary.
  6. Ladle the soup into bowls and garnish with fresh herbs and a drizzle of olive oil if desired.