Vegetable Soup
- Time: 25-30 minutes
- Servings: 6
- Serving Size: 4.0 ounces
- Stage: 2 Post-Op (Full Liquids)
INGREDIENTS:
- Yellow onion - 1/3 medium (53 grams)
- Garlic clove - 1 medium (8 grams or 2 tsp minced garlic)
- Carrot - 1 medium (80 grams)
- Zucchini - 1 medium (200 grams)
- Olive oil - 1 tbsp (14 grams)
- Italian seasoning - 1/2 tsp
- Sea salt - 1/2 tsp
- Vegetable broth, low sodium - 2 cups (480 grams)
INSTRUCTIONS:
- Chop the onion and garlic. Peel and chop the carrots. Chop the zucchini. Measure the broth.
- Place a large pot over medium-low heat. Once hot, add the olive oil, onion, and garlic. Cook for 1-2 minutes and then add the carrots, zucchini, Italian seasoning and sea salt. Cook for 5 more minutes. Stir occasionally.
- Add the vegetable broth. Mix, cover, and cook for 15 minutes (it will take about 5 minutes for the broth to start bubbling and that’s ok; do not increase the heat or too much of the broth will evaporate).
- Once done, turn off the heat and carefully transfer to a blender. Blend for 1 minute or until no chunks are left (make sure the lid is secured in place). Serve lukewarm. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 4 days.
NUTRITION FACTS per serving:
- Calories 40
- Protein 1 grams
- Carbs 5 grams
- Fat 3 grams
- Fiber 1 grams
- Sugar 3 grams
- Iron 2% DV
- Calcium 2% DV
- Sodium 11% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Protein intake during this stage will come almost entirely from your protein drinks, so don't worry that this and other recipes from this stage are verylow in it.
Tags: low-carb, keto friendly, dairy-free, soy-free, gluten-free, high-protein, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.