Description
A simple and nutritious gluten-free vegetable soup.
Ingredients
Scale
- 3 cups vegetable broth
- 2 medium carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced potatoes (white or sweet)
- 2 cups mixed greens (spinach, kale, or Swiss chard)
- Salt and pepper to taste
- Optional: Fresh herbs (basil, thyme, or parsley) for garnish
Instructions
- Wash and dice the carrots, celery, and onion. Mince the garlic and dice the potatoes.
- In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
- Add the diced onion and minced garlic to the simmering broth. Sauté for about 3 minutes until the onion becomes translucent.
- Stir in the carrots and celery, cooking for another 5 minutes to soften.
- Add the diced potatoes to the pot. Continue cooking for approximately 10 minutes or until the potatoes are tender.
- Once the potatoes are cooked, stir in the mixed greens of your choice.
- Add salt and pepper according to your taste preferences.
- Allow the soup to simmer for an additional 5 minutes, promoting the infusion of flavors.
- Remove from heat and let cool slightly before serving.
Notes
- For a heartier meal, include protein sources like beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg