Appetizers / Soups / Salads

Indian Veggie Soup takes several minutes to prepare.

Indian Veggie Soup takes several minutes to cook.

Indian Veggie Soup makes 8 servings.

The ingredients for Indian Veggie Soup are:

2 tablespoons expeller pressed grape seed oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
4 cloves garlic, pressed
1/2 cup sweet potato
1/2 cup chopped broccoli (can use frozen)
1/2 cup chopped cauliflower (can use frozen)
2 to 3 cups gluten and MSG-free chicken broth
1 cup diced tomatoes (can use canned)
1 teaspoon each dried thyme, curry powder and oregano
Sea salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 bunch kale (optional)
1 cup Lentils

Here is how you make Indian Veggie Soup:

Heat the grape seed oil in a large saucepan over medium-high heat. Add chopped onion, celery andcarrot; cook and stir until slightly browned. Now add garlic, sweet potato, broccoli and cauliflower;cook for 2 minutes, continuing to stir. Add in chicken broth and diced tomatoes; bring to a boil thenreduce heat and simmer till veggies are tender. Add thyme, curry powder and oregano; stir and taste soup; correct the seasoning by adding more of any of these spices (to your taste); add sea salt andfreshly ground black pepper. Stir in chopped parsley before serving.Serving Size:?1 cup

The nutritional information for Indian Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 119.6

• Total Fat: 4.1 g
• Cholesterol: 1.9 mg
• Sodium: 445.6 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 5.5 g
• Protein: 5.3 g