# Ingredients list:
→ 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 tamari or gluten-free soy sauce, optional
→ Garnish
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 teaspoon toasted sesame oil, optional
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and grated ginger. Cook for 2 minutes until the mixture becomes fragrant.
03 - Add diced bell pepper, zucchini, and broccoli florets to the pot. Cook for an additional 3 minutes.
04 - Pour vegetable broth into the pot and bring to a boil over high heat. Once boiling, reduce heat to low and maintain a gentle simmer.
05 - Add sea salt, black pepper, and tamari if desired. Simmer uncovered for 15 to 20 minutes until all vegetables are tender but retain their texture.
06 - Taste the soup and adjust salt, pepper, and additional seasonings as needed to achieve desired flavor profile.
07 - Ladle soup into individual bowls. Drizzle each serving with toasted sesame oil and sprinkle with fresh cilantro or parsley before serving.
