Blended Soup

By Ms. Lizz

  • 3 cup fresh cauliflower (or blend of cauliflower and broccoli)

  • 1 cup fresh cubed pumpkin

  • 4 large zucchini , peeled

  • 1 medium onions , peeled

  • 2 medium garlic cloves , peeled and finely minced

  • 1 Carrots, fresh, small, 5 1/2" long , peeled

  • 1 low sodium bouillon cube (pareve, non-dairy/non-meat chicken soup powder)

  • 1 pinch salt and pepper (to taste)

  • 4 cup water (to cover, plus 2 cups)

  1. Place vegetables into a medium-sized soup pot. Cover with water, and bring to a boil.

  2. Reduce heat, and allow to simmer for at least 30 minutes, or until vegetables are soft. Add seasoning and stir until dissolved.

  3. Blend right in the pot with an immersion blender, or let cool and blend in an electric blender.

Nutritional Facts

Makes 6 servings
Amount Per Serving
Calories 62.9
Total Carbs 13g
Dietary Fiber 4.4g
Sugars 6.8g
Total Fat 0.6g
Saturated Fat 0.1g
Unsaturated Fat 0.5g
Potassium 0mg
Protein 3.8g
Sodium 53mg
Dietary Exchanges
2 1/2 Vegetable

dinner soup vegetarian vegan anti inflammatory gluten free dairy free vitamin a vitamin c fiber stovetop immersion blender blender

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