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6 Vegetable soup! Creamy or Chunky
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6 Vegetable soup! Creamy or Chunky

5 from 1 vote
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Food Category:  Soups, Vegetables
Dietary Preference:  Dairy Free, Gluten Free, Low Carb
Whether you choose to make it chunky or creamy, it's packed with a tasty variety of veggies and seasoning!
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Servings Serving
Cal 223 kcal
Protein 6 g
Carbs 38 g
Fat 7 g
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No. of Servings

Ingredients 

  • ¼ cup zucchini (diced)
  • ¼ cup sweet potato (diced)
  • ¼ cup carrots (diced)
  • ¼ cup onion (diced)
  • ¼ cup peppers (diced)
  • ¼ cup broccoli (diced)
  • 1 ½ tsp oil (grapeseed or avocado is ideal)
  • ¼ cup kale (can substitute spinach or power greens)
  • ½ cup tomatoes (diced, canned or fresh)
  • 2 cups vegetable broth
  • ¼ tsp cumin
  • ¼ tsp crushed red pepper
  • cilantro (optional topping)
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Instructions 

  • Preheat over to 425°.
  • Put diced vegetables on a large baking pan. Roast in the oven for 45 minutes or until soft and turning golden brown.
  • Add tomatoes, broth, cumin red pepper, and power greens to large pot. Cook over medium heat until greens are wilted.
  • Add the vegetables, broth and tomato mixture. Allow soup to cook for about 5 more minutes over medium heat.
  • Transfer soup into your blender. Blend until almost smooth. Your soup is now ready to enjoy!

Notes

CHUNKY SOUP OPTION: Do not put the soup in the blender. 

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5 from 1 vote

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