Simple Feel-Good Veggie Soup - Mountain Cravings

Simple Feel-Good Veggie Soup

Simple Feel-Good Veggie Soup

Okay, let’s start by being honest with each other: this is vegetables and broth. It’s not sexy and it’s definitely not photogenic.

But it is easy, and it is so, so good for you! A heaping two-cup serving will keep you full for hours at only 90 calories with loads of vitamins. Vegetable carbs are high in fiber and slowly release energy to keep you going without a crash. I like to make a big batch of this soup to ‘reset’ my cravings when I’ve been indulging a lot.

Simple Feel-Good Veggie SoupThis recipe makes a lot… like, fills-an-entire-giant-stockpot. You can easily halve or quarter this, but I make such a large batch because it keeps well in the fridge and I’m much more likely to eat healthy when it’s ready to go. I like to puree half with an immersion blender so I have options.

The best part is it’s endlessly customizable – both the vegetables and any add-ins. Here are a few of my favorite toppings:

  • Baked tofu bites
  • Spicy harissa paste
  • Curry powder
  • Salsa or pico de gallo
  • Creamy coconut milk
  • Crumbled sausage (less healthy, oh-so-good!)
  • Cilantro or basil

Even though this makes enough for two weeks of lunches, so long as you switch up different add-ins it doesn’t seem like the same dish every day!

Simple Feel-Good Veggie SoupJust like toppings, your favorite produce can be added or subbed. I love poblano peppers, but bell peppers would be just as good. Take out the jalapenos if you don’t like spice, and toss in some squash.

I keep the spice list purposely simple so that I can add different flavors to each bowl when I heat it up. Don’t be afraid to experiment!

Simple Feel-Good Veggie Soup
 
Prep time
Cook time
Total time
 
Serves: 20 cups
Ingredients
  • 1 head cabbage, thinly shredded
  • 1 lb. carrots, peeled & diced
  • ½ lb. celery, diced
  • 2 onions, diced
  • 5 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 2 bell or poblano peppers, diced
  • 2 jalapenos, minced
  • 6 cups chicken or vegetable broth
  • 6 cups water
  • 2 T. Italian seasoning
  • 1 T. red pepper flakes
  • 2 t. salt
Instructions
  1. Combine vegetables, broth, and water in a large stockpot.
  2. Bring to a boil and simmer for 20 minutes.
  3. Add spices and continue simmering 5-10 minutes, until vegetables are tender.
  4. Remove from heat and stir in salt.
  5. Optionally, let cool and purée half of the soup with an immersion blender.

Nutrition Facts
10 servings per container
Serving size 2 cups

Amount per serving
Calories 90
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 751mg 33%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 20%
Total Sugars 9g
Includes g Added Sugars 0%
Protein 4g

Calcium 9mg 1%
Iron 6mg 34%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.



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