Hearty Garden Vegetable Soup

Prep time: 15 minutes | Cook time: 30–40 minutes

Base: 2 tablespoons olive oil, 1 large onion (diced), 3 cloves garlic (minced).
Vegetables: 2 carrots (sliced), 2 stalks celery (chopped), 1 zucchini (diced), 1 head of broccoli (florets chopped), 1 head of cauliflower (florets chopped), and a few handfuls of fresh spinach or kale.
Broth & Flavor: 6–8 cups vegetable or chicken broth, 1 can (14 oz) crushed or diced tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried thyme, salt, and pepper to taste.
Optional: A cup of cooked chickpeas or shredded chicken for extra protein.

Sauté the Aromatics: Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes until the onions are translucent. Add the garlic and cook for another minute until fragrant.
Add Veggies & Liquids: Stir in the cauliflower, broccoli, and zucchini. Pour in the broth and the canned tomatoes (with their juices). Add the oregano and thyme.
Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until all the vegetables are tender.
Finish: Stir in the fresh spinach or kale at the very end—it will wilt in about 1–2 minutes. Taste and adjust the seasoning with salt and pepper as needed.

Texture: If you prefer a thicker soup, you can mash a few of the cooked cauliflower pieces against the side of the pot to naturally thicken the broth.
Customization: This recipe is very forgiving. Feel free to swap in bell peppers, green beans, or even some diced potatoes depending on what you have in your pantry!