Description
A flavorful and vibrant Spicy Summer Vegetable Soup recipe that is packed with fresh seasonal produce and warming spices. This soup is perfect for a light and satisfying meal on a hot summer day.
Ingredients
Units
Scale
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, 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
- Heat the olive oil: In a large pot, heat the olive oil and then add the onion and celery. Cook for 5 to 6 minutes until fragrant and slightly soft.
- Add spices: Stir in red pepper flakes to bloom the spice. Add garlic, stirring until fragrant.
- Add vegetables: Add carrots, potatoes, tomatoes, corn, zucchinis, bouillon cube, bay leaf, and water. Stir to combine.
- Simmer: Bring to a boil, then simmer until vegetables are softened, about 25 minutes.
- Season and serve: Remove bay leaf and corn cobs. Season with salt and pepper. Serve hot and enjoy!
Notes
- You can customize the spice level by adjusting the amount of red pepper flakes.
- Feel free to add other seasonal vegetables like bell peppers or green beans.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
