Mediterranean vegetable soup

A cozy, flavour-packed Mediterranean vegetable soup that’s easy enough for weeknights but also perfect for slow family dinners.

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Course: Dinner

Cuisine: American

Keyword: vegetable soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Ingredients

3 tablespoon olive oil
1 small onion finely chopped (70g / 2.5oz)
2 ribs celery diced (80g / 2.8oz)
2 medium carrots diced (110g / 3.9oz)
1 fennel finely sliced (200g / 7.1oz)
1 red pepper diced (130g / 4.6oz)
3 cloves garlic minced
3 zucchini diced (250g/ 8.8oz)
¾ teaspoon flaky salt
¼ teaspoon black pepper
2 bay leaves
1 teaspoon dried thyme
1 14 oz cherry tomatoes chopped or fire roasted diced tomatoes
2 tablespoon tomato puree
4 sun-dried tomatoes
4 cups vegetable or chicken stock
2 tablespoon chopped basil
2 tablespoon chopped parsley
2 leaves kale stemmed + chopped
½ - 1 teaspoon lemon juice to taste

To Serve

¼ cup parmesan 30g / 1.1oz
1 tablespoon olive oil

Instructions

Heat 3 tablespoon olive oil in a dutch oven or soup pan. Add the onion, celery, carrots, fennel and sauté on a medium heat for 3 - 4 minutes until soft. Add the garlic for 1 minute.
Add the pepper, zucchini, salt, pepper, bay leaves and thyme and cook for a further 2 minutes.
Add the tomatoes, tomato puree, sun-dried tomatoes and stock.

Notes

Storage Tupperware in the fridge for 3 days or freezer for 2 months.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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