1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 carrots, sliced
4. 2 celery stalks, chopped
5. 1 leek, sliced
6. 3 garlic cloves, minced
7. 1 zucchini, diced
8. 1 eggplant, diced
9. 1 red bell pepper, chopped
10. 1 green bell pepper, chopped
11. 1 cup shredded cabbage
12. 1 cup fresh spinach
13. 1 cup green beans, cut into pieces
14. 1 cup broccoli florets
15. 1 cup cauliflower florets
16. 1 can (400g) crushed tomatoes
17. 8 cups vegetable broth
18. 1 teaspoon dried thyme
19. 1 teaspoon dried basil
20. Salt and pepper to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and leek. Cook until vegetables are tender.
2. Add garlic and cook for 1 minute until fragrant.
3. Incorporate zucchini, eggplant, red and green bell peppers, cabbage, spinach, green beans, broccoli, and cauliflower. Stir well.
4. Pour in crushed tomatoes and vegetable broth. Bring the soup to a boil, then reduce heat to low. Simmer for 20-25 minutes or until all vegetables are tender.
5. Add thyme, basil, salt, and pepper to taste. Taste and adjust seasonings as needed.
6. Serve hot and enjoy your 15-Veggie Extravaganza Soup!
This soup is not only a feast for your taste buds but also a celebration of colorful and nutritious vegetables. Bon appétit!
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