Mixed Vegetable Soup
A versatile mixed vegetable soup provides an excellent method to utilize various leftover produce.
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Instructions
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Heat olive oil in a pot.
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Sauté onion, carrots, and celery for 5 minutes.
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Stir in broccoli, cauliflower, potato, leek (if using), bay leaf, and thyme.
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Cover vegetables with water, add salt, bring to a boil, then cover, reduce heat, and simmer for 20 minutes until tender.
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Remove half of the soup and puree until smooth.
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Return pureed soup to the pot, add remaining chosen vegetables and greens, and cook until greens are tender.
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Season with salt and pepper and serve.
Nutritional Info (per serving)
Calories:
125 kcal
Carbohydrate:
23 g
Cholesterol:
0 mg
Fiber:
6 g
Protein:
4 g
Saturated Fat:
0 g
Sodium:
106 mg
Sugar:
4 g
Fat:
3 g
Unsaturated Fat:
0 g