Fresh Vegetable Basil Soup
Total 92 minPrep 17 minCook 75 min6 servings202 cal
MeatlessGluten-Free
Nutrition
- Calories
- 202 cal
- Protein
- 8 g
- Carbs
- 24 g
- Fat
- 8.5 g
- Sat. fat
- 5 g
- Sugar
- 13.5 g
- Sodium
- 192 mg
Ingredients
- 3 tbsp butter
- 1 whole onion
- 1 stalk celery
- 1 whole carrot
- 1 whole potato
- 2 can tomatoes
- 4 cup vegetable stock
- 3 tbsp fresh basil
- 1/2 cup cauliflower
- 2 whole zucchini
- 1/2 lb green peas
- salt
- 1/2 cup parmesan cheese
Directions
- 1
Sometimes i add a hot pepper sauce for some bite
- 2
In a 5-qt pan over med heat , melt butter
- 3
Add onion , celery and carrot
- 4
Cook , stir occasionally , until veggies are soft but not brown
- 5
Add potato , tomatoes , stock , basil to pan
- 6
Bring to boil , then cover and simmer for 15 minutes
- 7
Add cauliflower and zucchini and simmer for about 10 minutes
- 8
Add peas and simmer for about 5 minutes or until all veggies are tender
- 9
Season with salt and pepper
- 10
Serve with cheese