Dinner

Veggie Soup

A fiber filled soup containing vitamins, minerals and phytonutrients to not only keep you full but to keep you healthy too! 

Ingredients:

  • 2 tbs olive oil 

  • 2 tbs minced garlic

  • 1 whole onion diced

  • 2 zucchinis quartered

  • 12 small carrots diced

  • 1 cup frozen corn

  • 1 cup frozen peas

  • 1 cup broccoli 

  • 1 cup cauliflower 

  • 1 stalk of celery diced 

  • 1 (18 oz) can diced tomatoes

  • 2 tbs tomato paste 

  • 1 cup veggie broth 

  • 1 tsp red pepper flakes 

  • 1 tsp oregano

  • 1 lemon

  • sprinkle of parmesan cheese 

  • salt and pepper to taste

Directions:

1. Prepare veggies: dice and chop all veggies as directed in ingredient list 

2. Heat a stew pot to medium heat and add 2 tbs olive oil and 2 tbs garlic 

2. Add onion, carrots and celery - cook until translucent

3. Add zucchini, cauliflower, broccoli, corn and peas

4. Add salt, pepper, crushed red pepper flakes, and oregano

5. Add diced tomatoes, tomato paste and 1 cup veggie broth 

6. Stir for 2 minutes

7. Put lid on, let cook for 10 minutes

8. Stir, let cook for another 10 minutes

9. Stir, let cook for another 8 minutes 

10. Stir, let cook for 5 more minutes

11. Eat as is or let sit to cool a bit and use an immersion blender, food processor or blender to blend soup into a pureed soup 

12. Add more salt and pepper to flavor and a spoonful of parmesan cheese 

13. Serve with fresh lemon juice and enjoy! 

Things to note:

Makes about 4 servings 

Nutrition Facts:

Recipe yields: 4 servings

Per serving:

Total Calories: 265

Total Fat: 9g

Total Carb: 39g / Total Fiber: 9g

Total Protein: 11g

*182% DV vitamin A and 127% DV vitamin C

​© 2016 JuliENERGYNutrition LLC

  • Facebook Social Icon
  • Instagram Social Icon
  • LinkedIn Social Icon