Low Calorie and Low Sodium Vegetable Soup
- Author: ThePetitePiglet
- 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
