Yield

4–6 servings

Ingredients

• 3 medium potatoes, peeled and diced
• 1 medium zucchini, diced
• 1 large carrot, diced or sliced
• 1 medium onion, finely chopped
• ½ cup chopped fresh parsley
• 2 tablespoons olive oil or butter
• 5 cups vegetable or chicken broth (or water + 2 bouillon cubes)
• 2 cloves garlic, minced (optional)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• ½ teaspoon dried thyme or Italian seasoning
• 1 bay leaf (optional)

Optional Add-ins

• ½ cup frozen peas
• ½ cup corn
• Celery
• Leeks
• Spinach
• Cooked shredded chicken
• Small pasta
• Lentils or white beans

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Instructions

Step 1: Prepare Vegetables

• Peel potatoes.
• Dice potatoes into ½-inch cubes.
• Dice zucchini.
• Slice carrot.
• Finely chop onion.
• Chop parsley.

Step 2: Sauté

Heat oil in a large pot.

Add:

• onion
• garlic

Cook 3–4 minutes until soft.

Add carrots and cook another 3 minutes.

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Step 3: Add Broth

Add:

• potatoes
• zucchini
• broth
• salt
• pepper
• paprika
• thyme
• bay leaf

Bring to a boil.

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Step 4: Simmer

Reduce heat.

Cover.

Cook for 20–25 minutes until potatoes are tender.

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Step 5: Finish

Remove bay leaf.

Stir in parsley.

Taste and adjust seasoning.

For a thicker soup:

• Mash a few potato cubes into the broth.

Serve hot.

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Nutrition Information (Approximate)

Per serving (6 servings)

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Storage

Refrigerator

• 4 days in an airtight container.

Freezer

• Up to 3 months.

Reheat gently on the stovetop or in the microwave.

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Tips

• Use homemade broth for richer flavor.
• Add a squeeze of lemon juice before serving for brightness.
• Stir in grated Parmesan or cheddar for extra richness.
• Blend half the soup for a creamier texture while leaving some chunks.
• Add cooked chicken, beans, or lentils for more protein.

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Q&A

Q: Can I make it vegan?

Yes. Use vegetable broth and olive oil instead of butter.

Q: Can I use sweet potatoes?

Yes. They add a slightly sweeter flavor and extra vitamin A.

Q: Can I add meat?

Yes. Cooked shredded chicken, turkey, beef, or sausage all work well.

Q: Can I make it in a slow cooker?

Yes. Combine all ingredients except parsley and cook:

• Low: 6–8 hours
• High: 3–4 hours
  Stir in parsley before serving.

Q: Can I make it in an Instant Pot?

Yes. Pressure cook on High for 8 minutes, then allow a 10-minute natural release.

Q: How do I thicken the soup?

• Mash some potatoes into the broth.
• Blend part of the soup.
• Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Q: Can I freeze it?

Yes. Cool completely before freezing. Freeze for up to 3 months.

Q: What can I serve with it?

• Crusty bread
• Garlic toast
• Grilled cheese sandwich
• Fresh green salad
• Crackers

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Allergy & Nutrition Information

This recipe is naturally:

• Vegetarian (if made with vegetable broth)
• Vegan (if using vegetable broth and olive oil)
• Dairy-free (unless cheese or butter is added)
• Egg-free
• Nut-free (provided your broth and seasonings are free from cross-contamination)
• Soy-free (unless using a broth containing soy)
• Gluten-free if you use certified gluten-free broth and do not add pasta or other gluten-containing ingredients.