Description
A healthy and nourishing soup suitable for the Daniel Fast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, diced
- 3 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until soft.
- Add carrots and celery, and cook for 5 minutes.
- Stir in zucchini and bell pepper, and cook for another 5 minutes.
- Add vegetable broth, diced tomatoes, thyme, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper before serving.
Notes
- Can add any other vegetables you prefer.
- Adjust seasoning to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: daniel fast soup