A nourishing and aromatic soup inspired by the sun-drenched coasts of the Mediterranean, made with fresh vegetables, olive oil, herbs, and a light, flavorful broth. Perfect as a main course with crusty bread or as a starter for a wholesome meal.

🕓 Prep Time: 20 minutes

🍳 Cook Time: 45 minutes

🍽️ Serves: 6–8

🧄 Ingredients

For the Soup Base

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 medium zucchini, diced
  • 1 red bell pepper, chopped
  • 1 large tomato, diced (or 1 cup canned diced tomatoes)
  • 1 teaspoon tomato paste (optional, for richer color and flavor)
  • 6 cups vegetable broth (or water with 2 vegetable bouillon cubes)
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste

For Finishing

  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon fresh lemon juice (optional, for brightness)
  • Drizzle of extra virgin olive oil before serving

🥣 Instructions

Step 1: Sauté the Aromatics

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions, and cook for about 3–4 minutes, stirring occasionally, until they become translucent.
  3. Stir in the garlic, cooking for another 30 seconds until fragrant — be careful not to brown it.

Step 2: Add the Vegetables

  1. Add carrots, celery, and potatoes to the pot. Stir well to coat with oil.
  2. Cook for 5–6 minutes, allowing the vegetables to soften slightly.
  3. Add zucchini, bell pepper, tomato, and tomato paste (if using). Mix well.

Step 3: Build the Broth

  1. Pour in the vegetable broth.
  2. Add the bay leaf, oregano, thyme, basil, smoked paprika, salt, and pepper.
  3. Stir to combine, then bring the soup to a boil over medium-high heat.

Step 4: Simmer

  1. Once boiling, reduce the heat to low, cover partially, and simmer gently for 25–30 minutes, or until the potatoes and carrots are tender.
  2. Taste the soup and adjust the seasoning as needed — add more salt, pepper, or herbs to your liking.

Step 5: Finishing Touches

  1. Remove the bay leaf.
  2. Stir in fresh parsley and lemon juice for a bright, fresh finish.
  3. Drizzle a little extra virgin olive oil over each serving for that true Mediterranean touch.

🫓 Serving Suggestions

  • Serve hot with crusty whole-grain bread or warm pita.
  • Add a sprinkle of grated Parmesan or feta cheese for richness (optional).
  • For a heartier version, stir in cooked chickpeas, white beans, or a handful of orzo pasta.

🌞 Chef’s Tips

  • Use seasonal vegetables — you can add green beans, spinach, kale, or artichoke hearts.
  • Add heat: A pinch of red pepper flakes adds a pleasant warmth.
  • Make ahead: This soup tastes even better the next day as the flavors meld.
  • Storage: Keeps well in the fridge for up to 4 days, or freeze for up to 2 months.