– 2 Tbsp avocado oil – ▢1 cup yellow onion, finely chopped (about 1/2 onion) – ▢3 cloves garlic, minced – ▢4 cups vegetable broth – ▢1 medium-sized russet potato, peeled and chopped – ▢2 large carrots, peeled and chopped – ▢1 zucchini, chopped – ▢1 crown broccoli, chopped – ▢2 vine-ripened tomatoes, or 1 (!4-oz) can diced tomatoes, drained – ▢2 tsp Italian seasoning – ▢1/4 tsp sea salt, to taste
For tender vegetables, cook for 15–20 minutes more. Check the soup's flavor and add sea salt if needed. Serve big and relish!