Description
A hearty and flavorful vegetable soup inspired by Mediterranean cuisine.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tomatoes, chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add eggplant, zucchini, and bell peppers. Cook for 5 minutes.
- Stir in tomatoes, vegetable broth, thyme, and oregano.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Garnish with fresh basil before serving.
Notes
- You can add other vegetables like carrots or celery.
- Serve with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: rustic mediterranean vegetable ratatouille soup, vegetarian soup, healthy soup