# What You’ll 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, gluten-free
10 - 1 tablespoon olive oil
11 - 1 teaspoon sea salt, or to taste
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 diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and grated ginger to the pot. Cook for 2 minutes until fragrant.
03 - Stir in diced bell pepper, diced zucchini, and broccoli florets. Cook for an additional 3 minutes.
04 - Pour in the vegetable broth and bring the soup to a boil over medium-high heat.
05 - Reduce heat to a simmer. Add sea salt, black pepper, and soy sauce if using. Simmer uncovered for 15 to 20 minutes until vegetables are tender but retain their structure.
06 - Taste the soup and adjust seasoning as needed with additional salt, pepper, or soy sauce.
07 - Ladle the soup into bowls. Drizzle with toasted sesame oil and sprinkle with fresh cilantro or parsley before serving.
