My mouth salivates just thinking about this hearty and chunky vegetable soup! It is so filling yet light and flavorful. You can add any of your favorite vegetables too!
Chunky Vegetable Soup
INGREDIENTS
INSTRUCTIONS
-
- Chop the vegetables into bite-sized pieces.
- Thinly slice the onion and finely chop the garlic cloves.
- In a large deep bottom pan over medium heat, add 2 tablespoons of Olive oil.
- Once the oil is hot, add the garlic and red pepper flakes and saute until aromatic.
- Add the onion and stir fry until the onion is transparent.
- Add the carrot and saute for 5 minutes.
- Add the zucchini and stir fry for a couple of minutes.
- Add the Italian seasoning and mix well.
- Add salt, 4 cups vegetable stock, and 1 cup water.
- Let it come to a boil.
- Reduce the heat to medium-low, cover, and let it simmer for 15 minutes.
- Add the chopped broccoli and let it cook for a couple of minutes. (Broccoli cooks fast, so we add it at the very last)
- Add the white pepper powder, and lemon juice and mix well.
- Check the seasoning and adjust if required.
- Garnish with parsley and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 440kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2.2g12%
- Sodium 1464mg61%
- Potassium 1241mg36%
- Total Carbohydrate 57g19%
- Dietary Fiber 16g64%
- Sugars 17g
- Protein 19g38%
- Vitamin A 124 IU
- Vitamin C 165 mg
- Calcium 13 mg
- Iron 27 mg
- Vitamin E 18 IU
- Vitamin K 131 mcg
- Thiamin 19 mg
- Riboflavin 26 mg
- Niacin 16 mg
- Vitamin B6 46 mg
- Folate 34 mcg
- Phosphorus 28 mg
- Magnesium 18 mg
- Zinc 12 mg
- Selenium 7 mcg
- Copper 28 mg
- Manganese 34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Gluten Free, Vegetarian, High Protein,
