Ingredients

  • 2 medium zucchinis, sliced into half-moons

  • 2 large carrots, peeled and diced

  • 2 medium potatoes, peeled and cubed

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 red bell pepper, chopped

  • 6 cups vegetable broth (low sodium preferred)

  • 1 can (14 oz) diced tomatoes (optional, for extra acidity)

  • 2 tbsp olive oil

  • 1 tsp dried oregano or Italian seasoning

  • Salt and black pepper to taste

  • Fresh parsley or dill for garnish

Instructions

1. Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and carrots, sautéing for about 5 minutes until the onions are translucent and fragrant. Stir in the garlic and bell pepper, cooking for another 2 minutes.

2. Simmer the Base

Add the potatoes, dried oregano, and a pinch of salt and pepper. Pour in the vegetable broth (and tomatoes, if using). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 12–15 minutes, or until the potatoes are just fork-tender.

3. Add the Zucchini

Stir in the zucchini. Since zucchini cooks very quickly, you only need to simmer it for another 5–7 minutes. This ensures the zucchini stays bright green and holds its shape rather than becoming mushy.

4. Season and Serve

Taste the broth and adjust the seasoning with more salt or pepper if needed. Remove from heat and stir in a handful of freshly chopped parsley or dill for a burst of freshness.

Pro Tips

  • Protein Boost: Add a can of rinsed cannellini beans or chickpeas during step 2.

  • Citrus Finish: A squeeze of fresh lemon juice right before serving brightens the entire flavor profile.

  • Storage: This soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days.