Green Vegetable Soup

By: Team Reboot
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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Ingredients:

  • 2 tbsp Olive Oil
  • 2 Leeks, white and light green parts, thinly sliced
  • 3 cloves Garlic, minced
  • 1 head Broccoli, trimmed to small florets
  • 2 medium Zucchini, cut into half moons
  • 1 head Spinach, roughly chopped
  • 4 leaves Basil
  • 1 tsp Sea Salt
  • 1/2 tsp fresh ground Pepper
  • 6 cups (1500 ml) water
  • 3 tbsp fresh Basil, chopped

Directions:

  1. In a large stock pot or Dutch oven, heat the olive oil over medium high heat.
  2. Add the leeks and garlic and saute for 3 minutes.
  3. Add the broccoli, zucchini, spinach, basil, salt and pepper.
  4. Stir and cook for 5 minutes.
  5. Add the water and bring to a boil. Lower the heat and simmer for 15 minutes.
  6. Remove from the heat and stir in the chopped basil.
  7. Serve and enjoy.
  • Nutrition per serving:
  • Calories140
  • Fat8 g
  • Saturated Fat1 g
  • Cholesterol0 mg
  • Sodium65 mg
  • Carbohydrates16 g
  • Fiber4 g
  • Sugars5 g
  • Protein 5 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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