Simple Vegetable Soup
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By Myra Bruneta
Simple Vegetable Soup
Use leftover veggies and create a soup that cleans your fridge out as well. Vegetables noted below are just suggestions
Updated at: Thu, 17 Aug 2023 13:44:13 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories438.8 kcal (22%)
Total Fat12.3 g (18%)
Carbs61.3 g (24%)
Sugars9.4 g (10%)
Protein22.8 g (46%)
Sodium608.5 mg (30%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
sea salt
freshly ground black pepper
1 tablespoonextra-virgin olive oil
1 cupleeks
chopped
1 cuponions
diced
8 cupsmixed vegetables
chopped, carrots, celery, potatoes, zucchini
6 cupsChicken Stock
3 cupskale
chopped
½ cupfresh parsley
chopped
chicken
sautéed, ground, organic, or turkey
chicken
shredded, cooked, organic, or turkey breast
1 tablespoonfresh ginger
grated
Instructions
Step 1
Heat the oil in a 4- to 6-quart pot over medium heat.
Step 2
Add the leeks and onion; sauté for 3 to 5 minutes.
Step 3
Add the mixed vegetables and stock, as well as any optional additions; cover and simmer for 10 to 15 minutes, or until vegetables are tender.
Step 4
Add the kale and parsley; simmer for 4 to 5 minutes more.
Step 5
Season with salt and pepper to taste.
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