Extra Veggies Soup
Did you know that Americans waste around 31 percent of our food!? That can take a lot out of our paycheck and impact the environment too. So next time you’re about to toss out leftover veggies, think again. Soup is a meal that we take time to eat. It forces us to slow down, be present and mindful when eating, and an integral approach to mealtime with IBS.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
- 2 large carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 large onion, chopped
- 1.5 Tbsp olive oil
- 2-3 cups leftover cooked vegetables (such as potatoes, squash, leafy greens). This recipe used roasted potatoes, summer squash, and mushrooms.
- 3 cups low-sodium vegetable stock
- 1 tsp dried herbs (such as oregano, dill, and/or thyme)
- ½ tsp cumin
- ½ tsp paprika
- Salt and black pepper, to taste
- In a large pot, heat olive oil over medium-high heat. Add chopped onion, celery, and carrot. Cook on medium-high for 5 minutes, stirring a few times. Stir in dried spices and herbs. Reduce heat to medium-low and cover. Cook for 6-7 minutes more, until carrots are fork-tender. Add leftover veggies and stock and raise heat to a simmer for 2-3 minutes.
- Turn off heat and move pot to a cool burner. Use an immersion blender (stick blender) to puree soup in the pot until smooth. Season with salt and black pepper to taste.
- Serve with a handful of cooked veggies on top and an extra drizzle of olive oil.
- calories: 80
- carbohydrates: 11g
- fiber: 2g
- potassium: 326mg
- protein: 2g
- saturated fat: 0.5g
- sodium: 150mg
- total fat: 3.5g
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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