Description
Healthy and nourishing soup for the Daniel Fast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 can chickpeas (15 oz), drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups spinach leaves
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add vegetable broth, diced tomatoes, chickpeas, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add spinach and cook until wilted.
- Serve hot.
Notes
- This soup is suitable for the Daniel Fast.
- Feel free to add other vegetables you like.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Daniel fast recipes soup, vegan soup, healthy soup