Blended vegetable soup
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By Anne Mina Aarflot
Blended vegetable soup
7 steps
Prep:10minCook:10min
Great way to use those old or wilted vegetables. Most of the ingredients can be swapped, and the seasoning changed to ones liking.
Updated at: Thu, 17 Aug 2023 00:06:12 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories112.7 kcal (6%)
Total Fat2.7 g (4%)
Carbs21.2 g (8%)
Sugars7.5 g (8%)
Protein2.2 g (4%)
Sodium499.6 mg (25%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Sear the onion, spring onion, garlic paste and ginger in a pot with olive oil
Step 2
In the meantime, chop and prepare the carrots and sweet potato.
Step 3
Add the sweet potato and carrots along with approximately 1 L of water and bring the pot to a boil. Boil until the carrots and sweet potato are soft. ~4 minutes
PotStep 4
Chop and prepare the bell pepper and any other vegetables you would like to add. Put them in a pot and boil until soft.
Step 5
Add everything to a blender and blend until desired consistency. You could also use an immersion blender for this step.
Step 6
Pour the mixture back into the pot and bring the temperature back up.
Step 7
Serve with any desired sides or toppings. My favourites are bread or croutons, chicken, tofu, chickpeas, cheese, a dash of coconut milk or cream.
Notes
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