To make this zucchini soup, you'll need zucchini, vegetable stock, onions, extra-virgin olive oil, garlic, fresh rosemary, cumin, red pepper flakes, and salt. You'll also need croutons for toppings.

We love Provençal vegetable soup, made with navy beans, tomatoes, carrots, fennel, zucchini, onion and green beans, and topped with pistou, a pesto-style basil puree. This soup is great for a ...

Heat the oil in a large stockpot over medium heat. Add the leak, celery, carrot, and salt to taste and cook until vegetables are softened. Stir in the garlic and cook for about 30 seconds longer. Stir ...

Stir in the carrots, celery, potatoes, and zucchini (optional). Cook for 5-7 minutes, stirring occasionally. 2) Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil.

No need to ditch soups when the weather starts warming up—just turn to cold vegetable soups ... Try this chilled zucchini soup with purslane when you need a creamy, vegan meal that squeezes ...

Its hearty nature stems from a melange of vegetables—carrots, celery, zucchini, and tomatoes ... olive oil to elevate its charm. Vegetable Lentil Soup: Dive into a world of wholesomeness ...