Indian Veggie Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Indian Veggie Soup calories by ingredient
Introduction
Healthy with spicy Indian flavors! Healthy with spicy Indian flavors!Number of Servings: 8
Ingredients
-
2 tablespoons expeller pressed grape seed oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
4 cloves garlic, pressed
1/2 cup sweet potato
1/2 cup chopped broccoli (can use frozen)
1/2 cup chopped cauliflower (can use frozen)
2 to 3 cups gluten and MSG-free chicken broth
1 cup diced tomatoes (can use canned)
1 teaspoon each dried thyme, curry powder and oregano
Sea salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 bunch kale (optional)
1 cup Lentils
Directions
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