Instructions

1. Sautéing the Onion

   Heat the olive oil in a deep pot over medium heat, then add the chopped onion and sauté until softened and translucent. · 3 min
2. Adding the Garlic

   Add the minced garlic and sauté with the onion for half a minute until fragrant, without browning. · 1 min
3. Sautéing Firm Vegetables

   Add the diced carrots and potatoes, stirring everything together for 3 minutes to absorb the flavors. · 3 min
4. Adding Remaining Vegetables and Seasoning

   Add the zucchini and green peas along with the salt and black pepper, and stir the ingredients well for 2 minutes. · 2 min
5. Cooking the Soup

   Pour the hot vegetable broth over the ingredients and bring to a boil, then reduce the heat, cover the pot, and let simmer gently until the vegetables are completely tender. · 15 min
6. Serving

   Remove the pot from the heat, ladle the soup into serving bowls, garnish the top with chopped parsley, and serve hot with lemon wedges.

Nutrition / serving

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