Vegetable Soup

Vegetable Soup

Serves 10

Serving size:  8 ounces

½ head celery, diced

¼ cup garlic, chopped

2 onions, diced

2 carrots, diced

¼ head broccoli, diced

¼ head cauliflower, diced

¼ head cabbage, diced

¼ bunch leeks, white only, diced

1 pint Knudsen Very Veggie Juice

¼ head fennel, diced

1 zucchini, diced

1 yellow squash, diced

½ tablespoon dry oregano

1 tablespoon granulated garlic

½ tablespoon dry basil

1 teaspoon whole thyme, dry

¼ teaspoon black peppercorns, ground 

¼ teaspoon kosher salt

1 gallon low-sodium vegetable stock

½ each red, yellow and green bell peppers, seeds removed and diced

½ butternut squash, skin and seeds removed, diced

¼ bunch thyme, leaves picked and chopped

1.  Bring all ingredients to a boil.  Reduce heat and simmer until vegetables are thoroughly cooked, about 45 minutes.

2.  Puree one-fourth of soup.  Add pureed soup back to rest of soup.



Calories      73.11 kcal   Calories from Fat 2.52   kcal

Protein       2.72   g      Carbohydrates     17.27 g

Dietary Fiber       4.14   g      Total Sugars        5.81   g

Fat    0.28   g              Saturated Fat       0.06   g

Cholesterol 0mg          Sodium      60.84 mg

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