Sometimes a light and nourishing vegetable soup is all you need on a warm summer night. This tomato-based soup brims with cabbage, carrots, sweet potatoes and chunks of tomato and provides a good pop of protein from tender chickpea pasta. Add a salty splash of celery juice to balance the sweetness of the vegetables. This recipe is great for meal prepping – just freeze to quickly satisfy future cravings.
Vegetable Summer Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 152 kcal
Ingredients
- 6 cups water
- 1 tsp. oregano
- 1 tsp. thyme
- 2 tsp. garlic salt
- 1 tsp. onion powder
- 1 tbsp. minced garlic
- 2 carrots chopped
- 24 oz. jar tomato sauce
- 1 cup celery juice
- 3 tomatoes cubed
- 2 large sweet potatoes cubed
- 1/2 white cabbage sliced
- 2 tsp. SunButter Sunflower Butter
- 1 pkg. Explore Cuisine Chickpea Fusilli
- Bunch parsley to serve
Instructions
-
In stock pot, combine water, oregano, thyme, garlic salt and onion powder and bring to boil.
-
Add remaining ingredients except pasta and return to boil. Reduce heat to medium and simmer for 25 minutes.
-
Add pasta and cook for another 10-12 minutes until pasta is soft.
-
Serve garnished with fresh parsley.
Recipe Notes
Get the ingredients you need from Vitacost!
Nutrition Facts
Vegetable Summer Soup
Amount Per Serving
Calories 152
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.1g
Sodium 1273mg53%
Potassium 1009mg29%
Carbohydrates 33g11%
Fiber 8g32%
Sugar 13g14%
Protein 5g10%
Vitamin A 15292IU306%
Vitamin C 50mg61%
Calcium 122mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.