By plantbasedcooking.com
Tomato, Carrot, Brussels Sprouts Soup
Instructions
Prep:25minCook:30min
This heart-healthy, nutrient-rich soup recipe is not only chock-full of goodness but is so good tasting, too. Carrot juice adds a touch of sweetness and the Brussels sprouts are a unique addition.
Updated at: Thu, 12 Sep 2024 17:52:17 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories260.8 kcal (13%)
Total Fat4 g (6%)
Carbs45.5 g (18%)
Sugars9.1 g (10%)
Protein14.9 g (30%)
Sodium413.1 mg (21%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cuplow-sodium vegetable broth
1onion
medium, chopped
5cloves garlic
minced
2carrots
peeled and cut into rounds
1beet
large, peeled and cut into 1/2′′ cubes
3 cupsbrussels sprouts
cut in half or fourths
4 cupswater
or vegetable broth
2 cupscarrot juice
or vegetable broth
⅓ cupgreen lentils
uncooked
½ cupred lentils
uncooked
½ cupkidney beans
canned no salt brand
1 x 8 ozcan tomato sauce
⅓ tspCeylon cinnamon
½ tspgaram masala
2 Tbspalmond butter
or peanut
salt
to taste
black pepper
to taste
Instructions
View on plantbasedcooking.com
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Notes
2 liked
0 disliked
Delicious
Makes leftovers
Special occasion
Sweet
Easy
