Vegetable soup with oregano
2 servings
30 minutes
Vegetable soup with oregano is a true embodiment of simplicity and sophistication in Italian cuisine. The roots of this dish trace back to the rural areas of Italy, where fresh and accessible ingredients were transformed into aromatic, nutritious soups. The delicate combination of broccoli, carrots, and celery infused with the aroma of passata and vegetable broth creates a rich and comforting flavor. Oregano adds a warm Mediterranean note to the soup, reminiscent of sunny Italian hills. This soup is perfect as a light lunch or dinner, especially on cool days when you want to warm up and enjoy natural aromas. Its ease of preparation and versatility make it an excellent choice for those who appreciate healthy and delicious food. Serve it with a piece of crusty bread to highlight its depth of flavor.
1
Heat olive oil in a pot over medium heat and add finely chopped onion. Sauté for 2-3 minutes until soft, avoiding browning.
- Olive oil: 1 teaspoon
- Onion: 0.5 head
2
Add minced garlic and diced broccoli, carrot, and celery. Stir, cover, and let sit for 1 minute. Add passata, broth, and oregano. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until the vegetables are tender. Season with salt and pepper and serve.
- Garlic: 1 clove
- Broccoli cabbage: 0.5 head
- Red sweet pepper: 1 piece
- Celery stalk: 1 piece
- Carrot: 1 piece
- Tomato passata sauce: 200 g
- Vegetable broth: 300 ml
- Dried oregano: pinch
- Salt: to taste
- Freshly ground black pepper: to taste