# What You Need:
→ Vegetables
01 - 1 medium onion, diced
02 - 2 carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 2 cups broccoli florets
→ Aromatics
07 - 2 tablespoons fresh ginger, peeled and grated
08 - 3 garlic cloves, minced
→ Broth & Seasoning
09 - 6 cups vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 tablespoon soy sauce or tamari (optional)
→ Garnish
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 teaspoon toasted sesame oil (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and grated ginger, cooking for 2 minutes until fragrant.
03 - Stir in bell pepper, zucchini, and broccoli florets. Cook for 3 minutes.
04 - Pour in vegetable broth and bring to a boil, then reduce heat to maintain a gentle simmer.
05 - Add sea salt, black pepper, and soy sauce if using. Simmer uncovered for 15 to 20 minutes until vegetables reach desired tenderness.
06 - Taste the soup and adjust salt, pepper, and seasonings to preference.
07 - Ladle soup into bowls, drizzle with sesame oil, and top with fresh herbs before serving.
