Vegetable Soup

Ali Al-HusseiniChef

Ingredients

• 1 onion, diced
  1 onion
• 1 green bell pepper, diced
  1 pepper
• 1 carrot, diced
  1 carrot
• 1 tomato, diced
  1 tomato
• 1 potato, diced
  1 potato
• 1 zucchini, diced
  1 zucchini
• 2 celery stalks, chopped
  2 stalk
• 1/4 cup peas
  0.3 cup
• 1/4 cup corn
  0.3 cup
• 3 tablespoons vegetable oil
  3 tablespoon
• 1 tablespoon salt
  1 tablespoon
• 1/4 teaspoon black pepper
  0.3 teaspoon
• 1/4 teaspoon mixed spices
  0.3 teaspoon
• 2 chicken bouillon cubes
  2 cube
• 2 liters chicken broth or water
  2 liter

Steps

1. 1

   In a pot over medium heat, sauté the onion and celery in oil with the spices and black pepper.

   Required Tools:

   Pot

   Spoon

   5 min
2. 2

   Add the carrot, potato, and peas, then stir for a bit until they wilt, then add the remaining vegetables whole and sauté for a minute.

   5 min
3. 3

   Add the broth with the chicken bouillon cubes and salt, cover, and let it boil, then reduce the heat and let it cook until fully done.

   10 min
4. 4

   Serve the vegetable soup hot, garnished with some parsley leaves, or blend it with a soup blender.

   Required Tools:

   🍳

   Soup Blender

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags