Description
A nutritious and cleansing soup suitable for the Daniel Fast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 6 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add carrots and celery, cook for 5 minutes.
- Add zucchini and bell pepper, stir well.
- Pour in vegetable broth and diced tomatoes.
- Add thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup is vegan and gluten-free.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: daniel fast soup