Vegetable Soup
A Classic Vegetable Soup never hurt anyone! Actually it's the cure for so many things; keep this recipe close - you never know when you might need it!
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Servings: 2 servings
Equipment
- large pot
- stove
Ingredients
- 1 large sweet potato diced
- ½ a large red onion diced
- 2 garlic cloves minced
- 2 stalk celery chopped
- 2 carrots chopped
- 1 can low sodium tomatoes diced
- 1 large can organic chickpeas rinsed or you can cook your own from dried
- 2 tomato cans of water
- big fistful of spinach
- 1 tbsp coconut oil or olive oil
- 1 tbsp curry powder more to taste
- 1 tsp turmeric
- ½ tsp chili flakes
- 1 tsp sea salt and cracked pepper
- nutritional yeast
Instructions
- In a large pot, add coconut or olive oil and chilli flakes.
- Add in onion and garlic until you can see the garlic start to brown. Doesn't take long!! Add in all your spices, reserving some sea salt and pepper.
- Add in carrot and celery and cook for 2-3 min. Then add the sweet potato. Cook for another 3,4 min. Adding a touch of water to help along.
- Once veggies start to soften add in tomato and the desired amount of water. Allow to come to a boil and reduce heat cooking until veggies are fork tender.
- Add in chickpeas and cook for 3 min.
- Add in a big handful of spinach just at the end. Check for more seasoning and get your bowls ready!!
- I like to give it about 15 minutes to rest off the heat and then ladle into bowls. Finish with a sprinkling of nutritional yeast, olive oil and a pinch more sea salt and cracked pepper.
Nutrition
Serving: 1serving | Calories: 445kcal | Carbohydrates: 74g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2206mg | Potassium: 1433mg | Fiber: 19g | Sugar: 14g | Vitamin A: 26693IU | Vitamin C: 29mg | Calcium: 230mg | Iron: 7mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.