Indian Veggie Soup
- Number of Servings: 8
Ingredients
2 tablespoons expeller pressed grape seed oil1 cup chopped onion1 cup chopped celery1 cup chopped carrot4 cloves garlic, pressed1/2 cup sweet potato1/2 cup chopped broccoli (can use frozen)1/2 cup chopped cauliflower (can use frozen)2 to 3 cups gluten and MSG-free chicken broth1 cup diced tomatoes (can use canned)1 teaspoon each dried thyme, curry powder and oreganoSea salt and freshly ground black pepper1/2 cup chopped fresh parsley1 bunch kale (optional)1 cup Lentils
Heat the grape seed oil in a large saucepan over medium-high heat. Add chopped onion, celery and
carrot; cook and stir until slightly browned. Now add garlic, sweet potato, broccoli and cauliflower;
cook for 2 minutes, continuing to stir. Add in chicken broth and diced tomatoes; bring to a boil then
reduce heat and simmer till veggies are tender. Add thyme, curry powder and oregano; stir and taste soup; correct the seasoning by adding more of any of these spices (to your taste); add sea salt and
freshly ground black pepper. Stir in chopped parsley before serving.
Serving Size: 1 cup
carrot; cook and stir until slightly browned. Now add garlic, sweet potato, broccoli and cauliflower;
cook for 2 minutes, continuing to stir. Add in chicken broth and diced tomatoes; bring to a boil then
reduce heat and simmer till veggies are tender. Add thyme, curry powder and oregano; stir and taste soup; correct the seasoning by adding more of any of these spices (to your taste); add sea salt and
freshly ground black pepper. Stir in chopped parsley before serving.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 119.6
- Total Fat: 4.1 g
- Cholesterol: 1.9 mg
- Sodium: 445.6 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 5.5 g
- Protein: 5.3 g
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