Easy Vegetable Soup - Vegan

If you have little bits of this and that vegetable in the fridge don't throw them out! Make a veggie soup!

Ingredients

Olive oil 1 Tablespoon
White onion 1 Medium , minced
Garlic 4 Clove (20 gm) , minced
Cilantro 1 Tablespoon , chopped
Parsley 1 Tablespoon , chopped
Butternut squash 1/2 Cup (8 tbs) , diced
Cabbage 1/2 Cup (8 tbs) , shredded
Carrot 1/2 Cup (8 tbs) , julienned
Green beans 1/4 Cup (4 tbs) , julienned
Peas 1/4 Cup (4 tbs)
Corn 1/4 Cup (4 tbs)
Cauliflower florets 1/4 Cup (4 tbs)
Vegetable stock/Water 6 Cup (96 tbs)
Rice 1 1/2 Tablespoon
Salt 1 Teaspoon (to taste)
Pepper 1 Teaspoon (to taste)

Directions

GETTING READY

1. Prepare the ingredients according to the list.

MAKING

2. In a large pot, heat olive oil.

3. Put onions, garlic, parsley and cilantro. Sauté for 8 minutes or till it begins to turn brown.

4. Add butternut squash, carrot, cabbage, peas, cauliflower, corn, green beans. Sauté till the vegetables become tender.

5. Put the rice and continue to stir to mix well.

6. Pour the vegetable stock and mix well to combine.

7. Season with salt and pepper to taste. Mix well.

8. Allow simmering for 30 minutes or till all the vegetables and rice are cooked. Add dried herbs if desired.

9. Turn off the heat.

SERVING

10. In a serving bowl, ladle the soup, garnish with parsley and serve it hot with crispy bread.

TIPS

If you are not particular about vegetable soup then chicken broth can be added instead of water or vegetable soup.

Dried herbs like oregano and marjoram or basil can be added if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 77Calories from Fat 19

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 599 mg24.96%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet