DETOX VEGGIE SOUP RECIPE


DETOX VEGGIE SOUP RECIPE

DETOX VEGGIE SOUP RECIPE

DETOX VEGGIE SOUP RECIPE
Serves 8
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92 calories
12 g
0 g
4 g
3 g
1 g
199 g
172 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
199g
Servings
8
Amount Per Serving
Calories 92
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 12g
4%
Dietary Fiber 5g
20%
Sugars 4g
Protein 3g
Vitamin A
74%
Vitamin C
35%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 4 zucchini medium, or 3 large
  2. 4-6 kale leaves
  3. 3-4 green onions (scallions)
  4. 2 carrots
  5. 3 celery stalks
  6. 1 pound green beans fresh
  7. 1 bunch fresh parsley
  8. 1 handful cilantro coriander, Chinese parsley
  9. 3 tomatoes homegrown or Farmer's Market, or 1 can organic chopped tomatoes no salt added
  10. 3 cloves garlic
  11. 2 tbsp seaweed flakes or 1-2 sheets nori, toasted, then crumbled
  12. 2 tbsp amaranth seeds, optional
  13. 1 avocado sliced

Instructions
  1. 1. Wash the veggies and then pulse each through the food processor until it's finely chopped. Be sure to include the kale stems; they contain all the potassium in the kale.
  2. 2. Reserve a little parsley for garnishing, if desired.
  3. 3. As you go, add each veggie to a large, heavy-bottomed stock pot.
  4. 4. Add 4 C. spring or filtered water.
  5. 5. Add the seaweed and amaranth seeds, if using.
  6. 6.Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes.
  7. 7. Serve warm, topped with the reserved parsley and the optional avocado slices.
Notes
  1. Store covered in the fridge for use within one week, or freeze for extended storage.

beta
calories
92
fat
4g
protein
3g
carbs
12g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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