This vegan vegetable soup is easy to make, super nutritious, low in calories and low in fat. It is also delicious. Very clean and satisfying. You do not need to be vegan to enjoy this meal!
We are going to start by making a vegetable stock for this soup. You can definitely use store bought stock if you want but if you make your own you can control exactly what goes in it. The stock will take about 50 minutes but once it is done your soup will be ready fairly quickly.
You can go ahead and substitute any vegetable you like in this soup. I used carrots, bell pepper, cabbage, broccoli, pumpkin, cauliflower and peas. You can also use zucchini, squash,spinach, corn, green beans, potatoes or anything you like.
Here is what you are going to need for this wonderful and delicious vegan vegetable soup:
1 TBS olive oil
1 small turnip – peeled and quartered
1 small white onion – peeled and quartered
1 small carrot – peeled and quartered
2 small (or 1 large) celery stalk – sliced
½ a small bell pepper – sliced
1 small chili pepper – chopped (optional)
4 garlic cloves – peeled and smashed
6 cups of water
6 parsley sprigs
Heat the oil in a pot and add all the vegetables. Sauté them for about five minutes until they start browning. Add the water and the parsley. Mix and bring to a boil. Cover and reduce the heat. Simmer for about 50 minutes and then strain into another pot. Discard the vegetables.
1 medium carrot – peeled and julienne
1 cup shredded green cabbage
1 cup small cauliflower florets
1 cup small broccoli florets
1 cup finely diced pumpkin or squash
½ cup finely diced bell pepper
½ cup cooked or thawed peas
1 more cup water
½ tsp. of oregano
Salt & Pepper to taste
Chopped parsley for garnish
Add all the ingredients to the stock and simmer for about 20 minutes. Serve with some chopped parsley and enjoy.
CALORIES 83.14; FAT 0.37 grs (sat 0.07; mono 0.02; poly 0.10); PROTEIN 3.11 grs ; FIBER 4.33 grs; CARBS 17.55 grs; CHOLESTEROL 0.00 mg; IRON 1.06 mg; SODIUM 625.18 mg; CALCIUM 51.63 mg