Prepare the vegetables : Start by washing and cutting all the vegetables (carrots, zucchini, celery, tomatoes, etc.) into even-sized pieces so they cook evenly.
Sauté onion and garlic : Add olive oil to a large saucepan and sauté onion and garlic for about 2-3 minutes until translucent and fragrant.
Add the vegetables : Add the carrots, zucchini, celery, and tomatoes to the pot, then mix well so that the vegetables are covered in oil and garlic.
Add the broth : Pour in enough vegetable broth to cover the vegetables (about 1 to 1.5 liters). You can also use water if you prefer a thinner soup.
Seasoning : Add herbs of your choice along with the apple cider vinegar. Apple cider vinegar helps regulate blood sugar and boosts metabolism, which is important for weight loss.
Simmer : Cover the pot and let the soup simmer for about 25–30 minutes, until all the vegetables are tender.
Add kale or spinach : About 5 minutes before cooking is complete, add kale or spinach to give the soup more color and nutrition.
Blending (optional) : If you prefer a smoother consistency, you can blend the soup with an immersion blender. Otherwise, you can leave it as is for a chunkier soup with more vegetables.
Adjust the seasoning : Taste the soup and adjust the salt and pepper to your taste.
Serving : Serve warm, with a slice of whole grain bread to accompany the soup if you like, or eat it as is for an even lighter option.

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