Warm Veggie Soup

Warm Veggie Soup

Enjoy our recipe Warm Veggie Soup by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3318 kJ (792 kcal)
Protein43 g
Fat29 g
Carbohydrates73 g
Fiber31 g

Utensils:

Recipe instructions:

1

Cut the veggies into bite size pieces.

  • 3 Carrots (~ 10.1 oz)
    3 Carrots (~ 10.1 oz)
  • 1 Leek (~ 6.3 oz)
    1 Leek (~ 6.3 oz)
  • 1 Bell pepper, yellow (~ 4.9 oz)
    1 Bell pepper, yellow (~ 4.9 oz)
  • ½ in Ginger (~ 0.2 oz)
    ½ in Ginger (~ 0.2 oz)
2

Heat the oil in a pot on medium heat. Add the veggies and fry until the leek turns translucent. Add the spices and fry for an additional 1-2 minutes. Deglaze with broth and let simmer for 20 minutes.

  • 2 tsp Olive oil
    2 tsp Olive oil
  • 2 cups Vegetable broth
    2 cups Vegetable broth
  • ½ tsp Turmeric, ground
    ½ tsp Turmeric, ground
  • ½ tsp Cayenne pepper
    ½ tsp Cayenne pepper
3

Finely dice the garlic. Dice the bread. Heat the olive oil in a non-stick frying pan on medium heat. Fry the garlic for approx. 30 seconds. Add the bread and fry until crispy. Remove from the pan.

  • 1 Dinner roll (~ 2.1 oz)
    1 Dinner roll (~ 2.1 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 1 tsp Olive oil
    1 tsp Olive oil
4

Heat the oil in a pan over medium heat. Add the chicken substitute and fry until golden brown. Turn off the heat.

  • 1 tsp Olive oil
    1 tsp Olive oil
  • 5.3 oz Vegan Chicken Substitute
    5.3 oz Vegan Chicken Substitute
5

Remove 1/3 of the veggies from the pot and set aside. Blend the rest with an immersion blender or blender. Season with salt and pepper.

  • Salt
    Salt
  • Black pepper
    Black pepper
6

Serve the soup and top with croutons, chicken substitute and vegan cream cheese.

  • 1 Tbsp Vegan cream cheese
    1 Tbsp Vegan cream cheese
7

Enjoy your meal!