Vegetable Soup without Tomatoes
Enjoy this veggie-packed soup as a cozy and warming lunch or light dinner! It's so easy to make on the stovetop for kids and adults alike.
Servings: 2 servings
Calories: 401kcal
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 1 celery stalk diced
- 2 medium carrots peeled, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 garlic cloves minced or finely diced
- 2 medium sweet potatoes peeled, diced
- 1 cup broccoli diced
- ½ cup corn fresh or frozen
- 1 cup zucchini diced
- 2 cups vegetable broth
- ½ cup plant milk or coconut milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper optional
- fresh parsley to garnish
Instructions
- Drizzle olive oil in a large soup pot. On a low heat, saute diced onion, celery and carrots for 4-5 minutes.
- Add garlic, dried thyme, dried parsley, diced sweet potatoes, broccoli, zucchini and corn. Stir well and cook for 4-5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce the heat, then pour in the coconut milk. Cook the soup for 18-20 minutes, or until the vegetables and sweet potatoes are fork tender.
- Ladle about a third of the soup into a blender. Blend, then pour back into the soup pot and stir well. Ladle into your bowls, garnish with fresh parley and enjoy!
Notes
- Dice the vegetables into small pieces, of roughly the same size, for an even cook time.
- Make sure to peel the sweet potatoes!
- Check the sweet potatoes are fork tender before blending some of the soup.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- vegetable broth will depend upon ingredients used.
- black pepper, which scores 2.
- plant milk has various scores.
Nutrition
Calories: 401kcal | Carbohydrates: 73g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 365mg | Potassium: 1483mg | Fiber: 13g | Sugar: 20g | Vitamin A: 43015IU | Vitamin C: 69mg | Calcium: 223mg | Iron: 3mg
