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Sauté the Aromatics: Use 1 tablespoon of extra virgin olive oil for a deeper flavour, or olive oil spray in a big saucepan. Add the minced garlic, celery, and onion. After around five minutes, sauté until softened.
Include the Veggies: Add the chilli pepper, red and orange peppers, and carrots and stir. Simmer for a further five minutes, or until the veggies are starting to grow soft.
Stir in the seasoning and herbs: Add the black pepper, salt, oregano, and thyme. To evenly coat the veggies, stir.
Stir in the chopped potatoes, zucchini, and vegetable broth. You may also add chickpeas or beans if you’re using them. After bringing to a boil, lower the heat, and simmer the soup for twenty to twenty-five minutes, or until the veggies are soft.
Stir in the frozen peas, basil, and parsley. Add the Fresh Herbs. Simmer the soup for a further five minutes.
Add a Zesty and Bright Finish: Incorporate the juice of one lemon into the soup.
Serve with feta cheese crumbles and a sprinkling of fresh basil, if desired.
