I'm Obsessed with This Vegetable Soup - And You Will Be Too!
This versatile vegetable soup is a nourishing meal for any time of year. Made with zucchini, onions, carrots, broccoli, cabbage, cauliflower, green beans, and more, it's a delicious way to pack in the veggies.
I like to make a big batch of this soup to have on hand for quick lunches and dinners throughout the week. Whether it's the middle of summer or the cold winter, starting meals with a bowl of this nutrient-dense soup is an easy way to increase your vegetable intake.
The ingredient list is adaptable based on what you have on hand, but the classic version includes 2 zucchinis, 1 onion, 4 large carrots, 1 head of broccoli, 1⁄2 head cabbage, 1 head cauliflower, 1 cup green beans, olive oil, and 18 cups of water.
Simply boil the veggies until tender, and blend for a creamy, satisfying soup. The entire process takes about 50 minutes for a huge pot that will last for days. It's perfect for busy weeks when you don't have time to prep recipes but still want something wholesome and homemade.
Packed with vitamins, minerals, and fiber from all the vegetables, this soup will nourish you. It's low calorie and fills you up with its high volume and fiber content. Eat a big bowl guilt-free! Whether you're prepping weekly lunches or need an anytime comfort food, this vegetable soup hits the spot.
Ingredients:
442 g zucchini (2 units)
186 g onion
904 g carrots
216 g broccoli
90 g green cabbage
318 g cauliflower
234 g green beans
18 cups water
1 tbsp olive oil
How to do it:
Cut and wash all vegetables and add them into a pan.
Add water until the top of the pan and then add a pinch of salt.
Let the vegetables boil for 45 minutes.
When the vegetables get easily breakable, turn off the heat and blent all vegetables,
Blend until you got a creamy consistency .
Add the olive oil.
Serve and enjoy it!
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