Need to hit the reset button after the long Holiday weekend? Try this delicious vegetable soup. I love soups in the Fall and Winter, but most of the ones I find in a restaurant or pick up to go somewhere are so overloaded with salt that they leave me feeling and looking so bloated. This recipe uses low-sodium broth, no-salt added diced tomatoes and takes advantage of seasonings like turmeric instead of salt to add flavor. This soup has everything you need to nourish and fuel your body and nothing that you don’t.
Low Calorie and Low Sodium Vegetable Soup
- Yield: 6 servings
Ingredients
- 2 tablespoons of olive oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 cups broccoli florets
- ½ teaspoon turmeric, optional or to taste
- 1 (14.5) ounce can no-salt added diced tomatoes (preferably organic)
- 4 cups low-sodium vegetable or chicken broth
- 2 teaspoons Italian seasoning
- Black pepper, to taste
- 2 cups kale, de-stemmed and torn into pieces
- Juice from 1 lemon
- Chopped parsley, for serving
Instructions
- In a large Dutch oven or pot add oil and heat over medium-high heat
- Add onion and sauté for about 3 minutes, stirring occasionally
- Add garlic and ginger and sauté for about 1 more minute
- Add celery, carrots and broccoli. Stir and cook for about 2-3 minutes, until slightly softened
- Stir in diced tomatoes
- Add broth, turmeric, Italian seasoning and pepper and bring to a boil
- Reduce heat and simmer (covered) for 30 minutes or until vegetables are soft, stirring occasionally
- Add kale and lemon juice near the last 2-3 minutes of simmering
- Serve hot with chopped parsley
