Yellow Soup Recipe

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add Zucchini and Peppers

Stir in the chopped zucchini and yellow bell pepper. Cook for about 5 minutes until slightly softened.

Add Tomatoes and Spices

Add the chopped tomatoes, turmeric, salt, and black pepper. Stir well and let it cook for another 5 minutes.

Add Broth

Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until all the vegetables are tender.

Blend (Optional)

For a smoother soup, use an immersion blender to blend until desired consistency is reached.

Serve

Ladle the soup into bowls and garnish with diced melon, cooked corn, and a dollop of plain yogurt before serving.