Rainbow Garden Vegetable Soup

Prep time: 15 mins | Cook time: 30 mins | Servings: 6–8

Ingredients

Category	Ingredients
The Base	1 tbsp Olive Oil, 1 medium Onion (diced), 2 cloves Garlic (minced)
The Colors	2 large Carrots (diced), 2 stalks Celery (sliced), 1 cup Broccoli florets
The Hearty Bits	1 large Potato (cubed), 1 cup Green Cabbage (shredded)
The Liquid	6–8 cups Low-sodium Vegetable Broth or Filtered Water
The Seasoning	1 tsp Sea Salt, ½ tsp Black Pepper, 1 tsp Dried Oregano
The Fresh Finish	¼ cup Fresh Parsley (chopped), a squeeze of fresh Lemon juice

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Step-by-Step Instructions

1. Sauté the Foundation:In a large pot, heat the olive oil over medium heat. Add the onion and celery. Sauté for about 5 minutes until the onions are soft and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
2. Add Hearty Vegetables:Add the diced carrots and cubed potatoes to the pot. Stir them into the aromatics for 2–3 minutes. This light “toasting” helps the vegetables hold their shape and stay firm during the simmering process.
3. Simmer the Broth:Pour in the vegetable broth or water. Add the salt, pepper, and dried herbs. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are just beginning to soften.
4. Add the Delicate Greens:Stir in the shredded cabbage and the small broccoli florets. These cook quickly and stay vibrant if added toward the end. Simmer for an additional 5–7 minutes until the broccoli is tender but still bright green.
5. Adjust and Brighten:Taste the broth and add a little more salt or pepper if needed. Stir in the fresh parsley and a squeeze of fresh lemon juice just before turning off the heat. This adds a “pop” of brightness that balances the savory broth.
6. Serve:Ladle the soup into bowls, ensuring a good mix of all the colorful vegetables in every serving.

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 Pro-Tips for Your Page

• Uniformity: Cutting the vegetables into similar small sizes ensures that every spoonful has a bit of everything and cooks evenly.
• Make it a Meal: For extra protein, you can add a can of rinsed cannellini beans or chickpeas during step 3.
• Storage: This soup keeps beautifully in the fridge for up to 4 days, and the flavors often deepen by the second day!