# What You'll Need:
→ Vegetables
01 - 1 medium beetroot, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 1 medium courgette (zucchini), diced
04 - 2 medium tomatoes, chopped
05 - 1 green bell pepper, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced
→ Liquids
08 - 6 cups vegetable broth, low sodium
→ Herbs & Seasonings
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh basil, chopped
12 - 1 teaspoon ground black pepper
13 - 1 teaspoon sea salt, or to taste
14 - 2 tablespoons olive oil
15 - Juice of 1/2 lemon
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add red onion and garlic; sauté for 2–3 minutes until fragrant and softened.
02 - Add beetroot and carrots to the pot. Sauté for 5 minutes, stirring occasionally to coat evenly.
03 - Stir in courgette, tomatoes, and green bell pepper. Cook for 3–4 minutes until vegetables begin to soften.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes until all vegetables are tender.
05 - Stir in fresh herbs, lemon juice, salt, and black pepper. Adjust seasoning to taste and serve hot, garnished with extra herbs if desired.
