Seasonal Soup Recipe

Chop Vegetables

Wash, peel, and chop the carrots, celery, onion, potatoes, zucchini, and garlic into small, uniform pieces.

Prepare Spinach

Rinse the spinach under cold water, then roughly chop it and set aside.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until onions are translucent, about 3-4 minutes.

Add Remaining Vegetables

Add the chopped carrots, celery, potatoes, and zucchini to the pot. Stir and cook for another 5-7 minutes until slightly softened.

Add Liquid

Pour in the vegetable broth and water, and bring the mixture to a boil.

Season the Soup

Add thyme, bay leaves, salt, and black pepper to the pot. Stir well to combine.

Simmer

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the vegetables are tender.

Add Spinach

Stir in the chopped spinach and cook for an additional 5 minutes.

Finalize and Serve

Remove the bay leaves, taste the soup, and adjust seasoning if necessary. Serve hot.