Tropic Island Vegetable Soup-low sodium, organic

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 83.1
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 96.6 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 1.2 g

View full nutritional breakdown of Tropic Island Vegetable Soup-low sodium, organic calories by ingredient
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Introduction

This is a very refreshing basic 30 minute vegetable soup. The coconut oil makes this soup perfect. If you're not a vegetarian, you may substitute for low-sodium chicken broth or your own home made chicken broth. I'm not a gourmet cook and have a busy life so I made this veggie soup to meet my needs for a nutritionally quick, easy and good tasting meal. Most of the ingredients came from my garden. I encourage you to experiment with garnish and spice! Bon Apetit! This is a very refreshing basic 30 minute vegetable soup. The coconut oil makes this soup perfect. If you're not a vegetarian, you may substitute for low-sodium chicken broth or your own home made chicken broth. I'm not a gourmet cook and have a busy life so I made this veggie soup to meet my needs for a nutritionally quick, easy and good tasting meal. Most of the ingredients came from my garden. I encourage you to experiment with garnish and spice! Bon Apetit!
Number of Servings: 8

Ingredients

    2 raw carrots-grated, 2 cups grated raw zucchini, 2 med. red onions-chopped, 1 lg. celery stalk-grated, 1 cup cabbage (type of choice) chopped, 3 tbs. virgin coconut oil, 1 box of organic low sodium vegetable broth (brand of choice), 20 oz. of purified or bottled water, 3 tsp. pressed garlic (jar or fresh), 1-2 tsp pressed ginger root (jar or pressed), 1-3 tbs. dried dill, 1-3 tbs. dried lemon peel or grapefruit peel, lime wedges and cut fresh cilantro leaves.

Directions

This soup makes 8-1 Cup servings. In your favorite large soup pot, melt virgin coconut oil. Then add garlic, ginger, carrot, onion and celery. Cook and stir over medium-high heat for 5 minutes. Add grated Zucchini and cabbage. Stir over heat for 5 minutes, add dill and lemon peel then reduce heat to medium and cover, occasionally stirring and let cook another 5 minutes. Basically just don't let it burn and let the cabbage and zucchini cook down a little. Then add broth and bottled water (add the water and broth to taste, you don't want it too watered down). Stir, then cover and leave on medium heat until soup begins to boil. Remove from heat and serve with lime wedges and cilantro. Prior to eating, squeeze lime juice in soup and add a few pinches of fresh cilantro leaves. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user NHANNIBAL.

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