🥣 Mediterranean Vegetable Soup 

Ingredients

• 2 tbsp olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 zucchini, chopped

• 1 red bell pepper, chopped

• 1 cup diced tomatoes (fresh or canned)

• 1 cup cooked chickpeas (or canned, drained)

• 4 cups vegetable broth

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp paprika

• Salt & black pepper to taste

• Handful of fresh spinach

• 1–2 tbsp lemon juice

• Fresh parsley (optional for garnish)

Instructions

1. Heat olive oil in a pot over medium heat.

2. Add onion, garlic, carrots, and celery. Sauté 4–5 minutes until softened.

3. Add zucchini and bell pepper. Cook 3 minutes.

4. Add tomatoes, chickpeas, broth, oregano, basil, paprika, salt, and pepper.

5. Bring to a boil, then reduce heat and simmer 15–20 minutes.

6. Stir in spinach and let it wilt.

7. Add lemon juice for brightness.

8. Taste and adjust seasoning.

9. Garnish with fresh parsley and serve warm.

❓ Q&A 

Q1: Can I add pasta or rice to this soup?

Yes! Small pasta like orzo or rice works great. Add ½ cup and cook until tender.

Q2: Can I make it high-protein?

Add chicken, lentils, or extra chickpeas.

Q3: Can I store it?

Yes — stays fresh 3–4 days in the fridge. Freezes well for 1–2 months.

Q4: Can I make it spicy?

Add red chili flakes, cayenne, or harissa paste.

Q5: What can I serve with it?

✔ Garlic bread
✔ Toasted pita
✔ Simple Mediterranean salad
✔ Grilled cheese