Description
A nourishing soup ideal for the Daniel Fast.
Ingrédients
L'échelle
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add carrots, celery, and bell pepper; cook for 5 minutes.
- Stir in zucchini, diced tomatoes, broth, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
Notes
- You can add any seasonal vegetables.
- Adjust spices according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: Vegetarian
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 150
- Sucre: 5g
- De Sodium: 300mg
- La graisse: 5g
- Graisses Saturées: 0.5g
- Les Graisses Insaturées: 4.5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 25g
- La fibre: 6g
- La protéine: 4g
- Le taux de cholestérol: 0mg
Mots-clés: daniel fast soup