Lemon Vegetable Soup
Ready in : 45 mins
Lemon Vegetable Soup is a hor d'oeuvre that serves 4. One serving contains 203 calories, 10g of protein, and 1g of fat. For $1.43 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon, carrots, oregano, and a few other things to make it today. It is brought to you by Foodista. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an excellent spoonacular score of 86%.
Ingredients
cannellini beans
1 can
carrots
3
thyme
0.5 teaspoon
kale
1 bunch
lemon
1
oregano
0.5 teaspoon
salt and pepper
4 servings
sweet potato
1 small
vegeta seasoning
1 teaspoon
vegetable stock
32 ounces
Cooking in Steps
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1In a large pot bring stock to a slow simmer, then turn heat to medium/medium-low (you dont want to over-cook the veggies while you are chopping the remaining ingredients).While the stock is coming to a simmer, dice sweet potato and carrots into small enough pieces so that you can get multiple pieces on each spoonful. Once stock has reached a simmer, add sweet potato and carrots. Cook for 3-4 minutes.Meanwhile dice zucchini.
sweet potato
zucchini
carrot
stock
pot -
2Add to pot after sweet potato and carrots have cooked for about 3-4 minutes.Wash and rinse kale. Tear the leaves off the thick stem of the kale and tear into bite-sized pieces.
sweet potato
carrot
kale
pot -
3Add the kale, cannellini beans, thyme, oregano, vegeta, salt and pepper and let cook for 1-2 more minutes, just until the kale wilts.When soup is done, add the juice of 1 lemon.
cannellini beans
salt and pepper
oregano
vegeta
juice
lemon
thyme
kale
