Appetizers / Soups / Salads

Vegetable Soup - low sugar, anti-inflammatory takes 30 minutes to prepare.

Vegetable Soup - low sugar, anti-inflammatory takes 45 minutes to cook.

Vegetable Soup - low sugar, anti-inflammatory makes 22 servings.

The ingredients for Vegetable Soup - low sugar, anti-inflammatory are:

Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup, 8 serving
Cabbage, savoy, fresh, 3 cup, shredded
Asparagus, fresh, 2.5 cup
Eggplant, fresh, 3 cup, cubes
Crushed Tomatoes, 794 grams
Broccoli, fresh, 2 cup, chopped
Garlic, .5 cup
Leeks, 1 cup
Onions, raw, 1.5 cup, chopped
*Extra Light Olive Oil, 4 tbs
Celery, raw, 1 cup, diced

Here is how you make Vegetable Soup - low sugar, anti-inflammatory:

Saute onion celery and leek in olive oil until starting to caramelize. Add broth, crushed tomatoes, kelp and other vegetables. Simmer until veggies are soft. Season with sea salt, pepper, garlic powder, cumin, turmeric and desired herbs.*** Be sure to use ground cuminIf desired, use a stick blender and blend partially to desired consistency.Number of Servings: 22Recipe submitted by SparkPeople user OPTIMIST111.

The nutritional information for Vegetable Soup - low sugar, anti-inflammatory is:

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 62.3

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 91.4 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 2.3 g
• Protein: 1.5 g