Description
This Spicy Summer Vegetable Soup is a delightful blend of fresh summer produce in a flavorful broth with a kick of red pepper flakes. It’s a perfect way to enjoy the bounties of the season in a comforting and satisfying bowl.
Ingredients
Units
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Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 stalks of celery, finely chopped
- 1 tablespoon red pepper flakes (or more to taste)
- 3 cloves garlic, finely chopped
- 3 large carrots, peeled and roughly chopped
- 1 pound potatoes, peeled and chopped into small to medium cubes
- 2 medium tomatoes, diced
- 2 ears of corn, with the kernels removed from the cob and cobs broken in half
- 1 to 2 zucchinis, chopped and quartered
- 1 chicken bouillon cube
- 1 to 2 bay leaves
- 8 cups water
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a large pot, heat the olive oil and sauté onion and celery until fragrant. This should take about 5 to 6 minutes.
- Add red pepper flakes and stir to release the flavors.
- Introduce garlic and cook until aromatic, about 30 seconds to 1 minute.
- Include carrots, potatoes, tomatoes, corn, zucchinis, bouillon cube, bay leaf, and water. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender, approximately 25 minutes.
- Remove the bay leaf and corn cobs, season with salt and pepper, then serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
