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One-Pan Vegetable Soup

By plantyou.com

One-Pan Vegetable Soup

Prep:15minCook:45min

A healthy vegan soup packed with nutrients

Updated at: Thu, 21 Nov 2024 15:49:58 GMT

Nutrition balance score

Great

Glycemic Index

41

Low

Glycemic Load

20

High

Nutrition per serving

Calories319.3 kcal (16%)

Total Fat10.8 g (15%)

Carbs48.3 g (19%)

Sugars12.6 g (14%)

Protein13.1 g (26%)

Sodium1398.9 mg (70%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5zucchini

medium, chopped

1 ½ cupscherry tomatoes

1 ½ cupsbutternut squash

cubed, frozen or fresh

1red bell pepper

seeds removed, chopped

2vine ripened tomatoes

3 headsgarlic

2 sprigsparsley

1 Tbspolive oil

2 Tbspnutritional yeast

adjust to taste

1 tspdried thyme

1 ½ cupsunsweetened almond milk

Instructions

View on plantyou.com

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Notes

6 liked

1 disliked

Go-to

Delicious

One-dish

Easy

Makes leftovers

Taryn· 10 months ago

This was great. Followed the recipe as is, minus the fact that I didn't measure the almond milk.

This was great. Followed the recipe as is, minus the fact that I didn't measure the almond milk.

Lindsey Ben· 2 years ago

Makes leftovers

This was so colorful and fun to make. So many gorgeous vegetables. I recommend less garlic and less celery, and I used coconut milk instead of almond milk. Would make again!

This was so colorful and fun to make. So many gorgeous vegetables. I recommend less garlic and less celery, and I used coconut milk instead of almond milk. Would make again!

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