- the celery, carrot, and red bell pepper to the pot.
- Cook for 4–5 minutes, stirring occasionally until slightly softened.
- Add the zucchini and potatoes to the mix.
- Stir in the minced garlic and chili pepper (if using), and cook for 1–2 more minutes.
- Season with thyme, turmeric (if using), salt, and pepper.
- Pour in the vegetable broth and add the bay leaf.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Cover the pot and let it simmer for about 25–30 minutes, or until the vegetables are
