Prepare the Base: In a large pot, heat a splash of sunflower oil over medium heat. Add the chopped onions and leek, sauté until soft and fragrant, about 5 minutes.
Add Garlic and Carrots: Stir in the minced garlic and diced carrot. Cook for another 2–3 minutes.
Add Zucchini and Water: Add the diced zucchini and pour in enough water to cover all the vegetables.
Simmer: Bring the soup to a boil, then reduce heat and let it simmer for 20–25 minutes, until all vegetables are tender.
Season & Serve: Add salt and pepper to taste. Serve warm as a comforting, healthy meal.
Serving and Storage Tips
