Carrot and Zucchini soup

Ingredients

• 2 pieces Carrot (peeled and diced into 1/2‑inch cubes)
• 2 pieces Zucchini (sliced into half‑moons)
• 1 large piece Potato (peeled and diced into 1/2‑inch cubes)
• 1 clove Garlic (minced)
• 2 tablespoons Sunflower Oil (for sautéing)
• 900 ml Water (room temperature)
• 1 teaspoon Salt (adjust to taste)

Instructions

1. Prepare Vegetables

   Wash, peel, and dice the carrots and potato into uniform 1/2‑inch cubes. Slice the zucchini into half‑moon pieces and mince the garlic.

   Time: PT10M

2. Sauté Garlic

   Heat the sunflower oil in the large pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.

   Time: PT2M

   Temperature: medium heat

3. Add Vegetables

   Add the diced carrots, zucchini, and potato to the pot. Stir for 2‑3 minutes so the vegetables are lightly coated with oil.

   Time: PT3M

   Temperature: medium heat

4. Add Water and Bring to Boil

   Pour in 900 ml of water, increase the heat to high, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high heat

5. Simmer Until Tender

   Reduce the heat to low, partially cover the pot, and let the soup simmer for 30 minutes, or until the vegetables are fork‑tender.

   Time: PT30M

   Temperature: low simmer

6. Season

   Add 1 teaspoon of salt, taste, and adjust seasoning if needed. Optional: add a pinch of black pepper or a squeeze of lemon juice.

   Time: PT2M

7. Serve

   Ladle the hot soup into bowls and enjoy immediately. Garnish with fresh parsley or cilantro if desired.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g