Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 small eggplant, cubed
- 1 red bell pepper, chopped
- 1 can crushed tomatoes (14 oz)
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped, to garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add zucchini, eggplant, and pepper; cook until lightly softened.
- Stir in tomatoes, broth, thyme, and bay leaf. Simmer 20-25 minutes until vegetables are tender.
- Adjust seasoning; remove bay leaf and stir in parsley just before serving.
Notes
- Make vegan by skipping any dairy; this dish is naturally plant-based.
- For a chunkier soup, reserve a handful of vegetables to stir in at the end.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 120 Kcal
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
