Description
Healthy and easy vegetable soup made with carrots, celery, onions and potatoes and half blended for a thick, hearty texture. Perfect meal for vegans and vegetarians!
Ingredients
Units
Scale
- 6 carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 tablespoon extra virgin olive oil
- 1 large potato, peeled and roughly chopped
- 1 large red onion, peeled and roughly chopped
- 2 bay leaves
- 8 to 10 cups vegetable broth
Instructions
- In a large pot over high heat, add the extra-virgin oil, garlic, ginger, and red onion. Cook for 5 minutes.
- Add the carrots, celery, and potatoes, and cook for 5 minutes.
- Add enough broth to cover the vegetable by about half a thumb size.
- Add the bay leaves, bring to a boil and cook for 40 minutes.
- Remove the bay leaves. Using an immersion, blend about half of the vegetables. If you are using a regular blender, roughly blend the soup so there are small chunks left.
- Serve.
Notes
Keep this soup refrigerated in a storage container for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 154
- Sugar: 11g
- Sodium: 858.4mg
- Fat: 5.1g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6.1g
- Protein: 2.8g
- Cholesterol: 0mg
