Description
A colorful, healthy and veggie loaded soup your whole family will love. Vegan food can taste great and this is the proof!
Ingredients
Units
Scale
- 1 head broccoli, roughly chopped
- 1 head cauliflower, roughly chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 thumb size ginger, peeled and finely chopped
- 1 large carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 1 medium potato, peeled and roughly chopped
- 8 cups water
- 3 tablespoons extra virgin olive oil
- salt and pepper, to taste
Instructions
- In a large pot over medium high heat, add 2 tablespoon of oil, garlic, onions and grated ginger.
- Add a little salt to soften the onions and cook for a few minutes, until the onions are translucent.
- Add the carrots, celery, potato, broccoli, cauliflower, 1 tablespoon olive oil, and cook for 3 minutes.
- Add the water and bring to a boil.
- Lower the heat to low, cover and simmer for 40 minutes, or until vegetables are tender.
- Transfer the soup to a blender and blend until smooth. You may need to do this in batches.
- Return soup to the pot. Season with salt and pepper and serve.
Notes
Refrigerate this soup in a storage container for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 217
- Sugar: 7.9g
- Sodium: 137mg
- Fat: 11.4g
- Saturated Fat: 1.8g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 27.1g
- Fiber: 7.8g
- Protein: 6.5g
- Cholesterol: 0mg
