Vegetable Soup
Vegetable Soup could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 15g of protein, 10g of fat, and a total of 398 calories. For $2.17 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 55 minutes. 12 people were glad they tried this recipe. If you have crimini mushrooms, carrots, leeks, and a few other ingredients on hand, you can make it. It works well as a soup. It is brought to you by Lifes Ambrosia. Overall, this recipe earns an amazing spoonacular score of 95%. vegetable soup , how to make mix vegetable soup, Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, and Dieting with Vegetable Soup and a Soup Google Hang Out with Emeril are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
2 cups baby spinach
2 carrots, peeled and diced
4 celery stalks, diced
5 - 10 crimini mushrooms, quartered
1 (15 ounce can) garbanzo beans, drained
5 cloves garlic, minced
kosher salt and fresh cracked pepper
2 leeks, diced (white parts only)
2 tablespoons olive oil
2 rosemary stems, chopped
2 russet potatoes, diced
3 sage leaves, chopped
5 cups vegetable broth
1 zucchini, diced
Equipment:
pot
Cooking instruction summary:
Heat olive oil in a large pot over medium heat. Add in leeks and garlic. Cook 5 minutes or until softened. Stir in celery, carrots, potatoes, zucchini and mushrooms. Cook 5 more minutes. Pour in vegetable broth. Add rosemary and sage. Reduce heat to low and simmer for 20 - 25 minutes or until veggies are softened. Stir in garbanzo beans. Cook 5 more minutes until beans are warmed through. Stir in spinach. Season to taste with salt and pepper. Serve hot.
Step by step:
1. Heat olive oil in a large pot over medium heat.
2. Add in leeks and garlic. Cook 5 minutes or until softened. Stir in celery, carrots, potatoes, zucchini and mushrooms. Cook 5 more minutes.
3. Pour in vegetable broth.
4. Add rosemary and sage. Reduce heat to low and simmer for 20 - 25 minutes or until veggies are softened. Stir in garbanzo beans. Cook 5 more minutes until beans are warmed through. Stir in spinach. Season to taste with salt and pepper.
5. Serve hot.
Nutrition Information:
covered percent of daily need
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