Vegetable Soup - low sugar, anti-inflammatory

Vegetable Soup - low sugar, anti-inflammatory
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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 62.3
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 91.4 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.5 g

View full nutritional breakdown of Vegetable Soup - low sugar, anti-inflammatory calories by ingredient



Number of Servings: 22

Ingredients

    Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup, 8 serving
    Cabbage, savoy, fresh, 3 cup, shredded
    Asparagus, fresh, 2.5 cup
    Eggplant, fresh, 3 cup, cubes
    Crushed Tomatoes, 794 grams
    Broccoli, fresh, 2 cup, chopped
    Garlic, .5 cup
    Leeks, 1 cup
    Onions, raw, 1.5 cup, chopped
    *Extra Light Olive Oil, 4 tbs
    Celery, raw, 1 cup, diced

Directions

Saute onion celery and leek in olive oil until starting to caramelize. Add broth, crushed tomatoes, kelp and other vegetables. Simmer until veggies are soft. Season with sea salt, pepper, garlic powder, cumin, turmeric and desired herbs.
*** Be sure to use ground cumin

If desired, use a stick blender and blend partially to desired consistency.

Number of Servings: 22

Recipe submitted by SparkPeople user OPTIMIST111.