Vegetable Soup

Name: Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters broccoli florets, cut into small pieces; 411 grams diced tomatoes, drained; 2 Tbsps canola oil; 2 carrots, cut into 1/2-inch dice; 1 rib celery, thinly sliced; 6 servings Chopped fresh herbs, such as thyme, parsley or basil, optional; 1 clove garlic, minced; 1 large onion, chopped; 177 milliliters grated Parmesan; 6 servings Salt and pepper; 1 liters low-sodium vegetable broth; 1 small yellow squash, cut into 1/2-inch dice; 227 grams small Yukon Gold or red potatoes (about each), cut into 1/2-inch dice; 1 small zucchini, cut into 1/2-inch dice

Need a gluten free soup? Vegetable Soup could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains approximately 9g of protein, 9g of fat, and a total of 184 calories. It is perfect for Autumn. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up celery, zucchini, canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Warm oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes.

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Carrot

Celery

Onion

Add garlic and saut 1 minute longer. Stir in tomatoes and potatoes.

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Potato

Tomato

Garlic

Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.

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Potato

Broth

Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper