Spring Vegetable Soup

Name: Spring Vegetable Soup
Total time: 20 min
Yield: 4 Servings
Ingredients: 1 tablespoon extra virgin olive oil; 🥬 1/4 head of red cabbage, finely shredded; 🍅 2 medium ripe tomatoes, seeded and chopped; 1/2 cup canned artichoke hearts, drained and chopped; 🟢 1 cup green peas, frozen or fresh; 2 1/2 cups low-sodium vegetable juice; 1 cup water; 2 teaspoons dried basil; 🧂 salt and pepper

Cost $8, save $12

Source: Recommended by CookPal

20 Min
4 Servings
$8

Spring Vegetable Soup

Cost $8, save $12

Source: Recommended by CookPal

20 Min
4 Servings
$8

INGREDIENTS

Oil & Fats
- 1 tablespoon extra virgin olive oil
Vegetables
- 🥬 1/4 head of red cabbage, finely shredded
- 🍅 2 medium ripe tomatoes, seeded and chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 🟢 1 cup green peas, frozen or fresh
Liquids
- 2 1/2 cups low-sodium vegetable juice
- 1 cup water
Seasonings & Spices
- 2 teaspoons dried basil
- 🧂 salt and pepper

STEPS

Wash hands with soap and water.

In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.

Add vegetable juice and water. Bring to boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.

Serve in individual serving bowls. Season to taste with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

136

Calories

5g
Protein
20g
Carbs
5g
Fats

💡 Tips

Pair with whole grain bread for a more filling meal.This recipe can be doubled if serving a larger group.Use fresh green peas for better flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.