Vegetable Soup with Sweet Basil

Vegetable Soup with Sweet Basil
The recipe Vegetable Soup with Sweet Basil can be made in approximately 55 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 334 calories, 12g of protein, and 18g of fat per serving. For $1.99 per serving, you get a hor d'oeuvre that serves 6. If you have to 6 tomatoes, green beans, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Winter.

Instructions

1
Prep vegetables: 
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VegetableVegetable
2
Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.
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Green BeansGreen Beans
ZucchiniZucchini
CarrotCarrot
CeleryCelery
PotatoPotato
LeekLeek
OnionOnion
3
Cook the vegetables: In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water.
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VegetableVegetable
Olive OilOlive Oil
WaterWater
Equipment you will use
PotPot
4
Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.
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VegetableVegetable
WaterWater
1
Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.
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StockStock
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PotPot
1
Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.
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Olive OilOlive Oil
TomatoTomato
GarlicGarlic
BasilBasil
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Food ProcessorFood Processor
2
Stir the purée into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco.
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Tabasco SauceTabasco Sauce
PepperPepper
SaltSalt
SoupSoup
3
Serve the soup hot or cold.
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SoupSoup
DifficultyHard
Ready In55 m.
Servings6
Health Score58
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