Prep Vegetables: Wash and chop all vegetables as listed.
Sauté Aromatics: In a large pot, heat sunflower oil over medium heat. Add onions, leek, and garlic. Sauté for 3–4 minutes until softened and fragrant.
Add Carrots: Stir in the chopped carrot and cook for another 2–3 minutes.
Add Zucchini & Broccoli: Add zucchinis and broccoli florets to the pot. Stir to combine.
Pour Broth: Add the vegetable or chicken broth. Bring to a boil, then reduce heat to a simmer.
Simmer: Cover and cook for 20–25 minutes, until all vegetables are tender.
Season & Serve: Season with salt and pepper to taste. Garnish with fresh herbs if desired and serve warm.
Serving and Storage Tips
