Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the carrots and celery and sauté for 5 minutes.
4. Add the zucchini, yellow squash, and red bell pepper and sauté for another 5 minutes.
5. Add the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
7. Serve hot.
10 minutes preparation, 25 minutes cooking
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- You can use any vegetables you have on hand, such as broccoli, cauliflower, or green beans.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add a can of chickpeas or white beans for extra fiber.
- Add a handful of spinach or kale for extra nutrients.
Tips and tricks:
- To save time, chop all the vegetables ahead of time.
- You can make this soup in advance and reheat it when ready to serve.
- This soup is great for meal prep and can be stored in the fridge for up to 5 days.
Storage instructions:
- Store the soup in an airtight container in the fridge for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash all the vegetables before using them.
- Store the soup in the fridge within 2 hours of cooking.
Food history:
- Eghajira is a small town in Morocco known for its delicious vegetable soups.
Flavor profiles:
- This soup is savory, slightly sweet, and has a hint of acidity from the tomatoes.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
Related Categories
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Region: Moroccan