Ingredients:

• 1 onion, chopped
• Olive oil (about 2 tablespoons)
• 2 leeks, chopped
• 2 stalks celery, chopped
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 potatoes, diced
• 2 cloves garlic, minced (optional)
• 6 cups vegetable broth or water
• 1 teaspoon dried thyme (or mixed herbs)
• 1 bay leaf (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions:

1. Prepare the vegetables:
   Wash and chop all vegetables as listed.
2. Sauté the aromatics:
   In a large soup pot, heat olive oil over medium heat. Add chopped onion and leeks. Sauté for 3-4 minutes until they begin to soften.
3. Add remaining vegetables:
   Add celery, carrot, red pepper, zucchini, and potatoes. Stir well to combine and sauté for another 5 minutes.
4. Add garlic and seasoning:
   Add minced garlic (if using) and cook for 1 minute until fragrant. Season with salt, black pepper, thyme, and add bay leaf.
5. Add broth and simmer:
   Pour in vegetable broth or water. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the potatoes and other vegetables are tender.
6. Adjust seasoning:
   Remove the bay leaf if used. Taste and adjust seasoning with extra salt and pepper if needed.
7. Serve:
   Ladle into bowls and garnish with fresh chopped parsley. Enjoy hot, day or night, for a light, healthy, and soothing meal.

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💡 Notes:

✔️ Add spinach or kale at the end for extra nutrients.
✔️ Store leftovers in an airtight container in the fridge for up to 4 days.
✔️ This soup is great for digestion and overall gut comfort.

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