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5
from
6
votes
Quick & Simple Veggie Soup
Works with ANY veggies and ANY leftover roasted veggies.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
Calories:
134
kcal
Author:
Candice Walker
Ingredients
2
tablespoon
olive oil
1
onion
sliced into very thin half-moons
2
cloves
garlic
minced (optional)
2-3
inches
ginger
peeled and cut into large chunks
1-2
teaspoon
red pepper flakes
2
zucchini
cut in half and sliced into half-moons chunks
4
celery stalks
sliced into half-moon chunks
1.5
cups
leftover roasted veggies
or 1.5 cups chopped potatoes
1
tablespoon
better than bouillon
or 1 bouillon cube, vegetable or chicken
fresh parsley for garnish
optional
Instructions
Heat the olive oil over medium to medium-high heat.
Add the onion, garlic, and red pepper flakes. Cook until fragrant, ~1 minute.
Add the zucchini, celery, and leftover roasted veggies (or potatoes). Sautée until the onion is translucent, 5-10 minutes.
Add the bouillon, cover with water, and bring to boil. Reduce to simmer. Cover. Cook 10-15 minutes.
Optional: Garnish with parsley.
Nutrition
Calories:
134
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
40
mg
|
Potassium:
518
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
362
IU
|
Vitamin C:
29
mg
|
Calcium:
43
mg
|
Iron:
1
mg