# What You'll Need:
→ 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 and 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, optional
→ Garnish
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 teaspoon toasted sesame oil, optional
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and ginger. Cook for 2 minutes until fragrant.
03 - Stir in bell pepper, zucchini, and broccoli. Cook for another 3 minutes.
04 - Pour in the vegetable broth and bring the soup to a boil. Reduce heat to a simmer.
05 - Add salt, pepper, and tamari if using. Simmer uncovered for 15 to 20 minutes until vegetables are tender but not mushy.
06 - Taste and adjust seasoning as needed.
07 - Ladle the soup into bowls. Drizzle with sesame oil and sprinkle with fresh herbs before serving.
