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This homemade vegetable soup is easy and versatile. I have to be honest, I had no intention of creating a new soup recipe. I threw random ingredients into my favorite pot last night and wished for the best. The result? A delicious healthy homemade vegetable soup that is even child approved!
Ingredients
- 1.5 32 oz containers Chicken Broth
- 1 bag of frozen Broccoli
- 1 bag of frozen Cauliflower
- 1/2 head of Green Cabbage
- 3 cups chopped carrots
- 1 head of celery
- 1/2 large white onion
- 1 Tsp Minced Garlic
- 1/2 cup of tomato sauce
- 1 tsp Pepper
- 1 tsp Oregano
Recipe
- Peel and chop carrots, celery, and cabbage
- Dice onion
- Spritz pan with olive oil spray and add diced onion and minced garlic
- Once the garlic is starting to brown add in chicken broth and 1/2 cup of tomato sauce
- Add in Cauliflower, Carrots, Broccoli, and Cabbage
- Add in Pepper and Oregano
- Let simmer for 35-40 minutes until veggies are soft and enjoy!
NOTES: To be honest the reason that I said this recipe was so versatile is because you can add whatever veggies your heart desires to it. I wanted to keep it low calorie because I love to pair soup with a big hearty salad. You can add mushrooms, zucchini, Snap peas, green beans – anything really! If you want a thicker soup you can also blend it once cooked and cooled.
NUTRITIONAL INFORMATION
Nutritional information for the entire soup (I would say this makes 4 generous servings so be sure to divide the facts below by how many portions you would like to get out of it) Calories: 660 Carbs: 125.1g Fiber:54.7g Fat: 2.7g Protein: 35.7g
If you loved this recipe be sure to share the love with friends/family and be sure to tag me on instagram @britishnewyorker. You can find more of my savory recipes here.
