Wash and chop all the vegetables. Cut the potatoes, carrots, zucchini, celery, and pepper into small, evenly sized pieces so they cook at roughly the same rate.
Step 2: Sauté the onion and leeks
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and leeks and cook for about 4–5 minutes, stirring occasionally, until they begin to soften.
Step 3: Add the aromatics
Add the minced garlic and chili pepper if using. Stir and cook for about 30–60 seconds, just until fragrant. Be careful not to let the garlic burn.
Step 4: Add the vegetables
Add the celery, carrot, red bell pepper, zucchini, and potatoes. Stir everything together and cook for another 2–3 minutes.
Step 5: Add the broth and seasonings
Pour in the vegetable or chicken broth. Add the thyme, oregano, salt, and black pepper. Stir well and bring the soup to a gentle boil.
Step 6: Simmer
Reduce the heat to low, cover the pot partially, and simmer for about 20–25 minutes, or until the potatoes and carrots are tender when pierced with a fork.
Step 7: Finish the soup
Taste and adjust the salt and pepper as needed. Stir in the chopped fresh parsley and, if desired, a splash of lemon juice for a bright, fresh flavor.
Step 8: Serve
Ladle the hot vegetable soup into bowls and garnish with extra parsley. Serve immediately with crusty bread, toast, or your favorite side.
This simple vegetable soup is filling without being heavy, and you can easily customize it with spinach, green beans, peas, tomatoes, cabbage, or other vegetables you have on hand. For a richer meal, add cooked chicken, beans, or lentils.
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