Ingredients
Scale
- 1 eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until soft.
- Add the eggplant, zucchini, and bell pepper, cooking for about 5 minutes.
- Stir in the diced tomatoes, vegetable broth, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
- Blend the soup for a smoother texture if desired, then serve hot.
Notes
Use fresh, in-season vegetables for the best flavor, and adjust spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg