Whole30 Mediterranean Vegetable Soup

Mediterranean Vegetable Soup in a white bowl on a white napkin

Whole30 Mediterranean Vegetable Soup

This Whole30 Mediterranean Vegetable soup is the perfect weeknight meal. Simple to make, no chopping required! This soup is vegan, paleo, gluten free, grain free and delicious!

Course dinner

Cuisine Italian, Mediterranean

Keyword frozen vegetable soup, mediterranean vegetable soup

Cook Time 30

Total Time 30

Servings servings

Calories 115kcal

Author Samantha Rowland

Ingredients

1 tbsp avocado oil
1 bag frozen Mediterranean Vegetables see below for substitutions
1/2 bag frozen organic kale or frozen spinach
1 28oz can crushed tomatoes (no added salt)
2 cups vegetable broth low sodium
1 tsp garlic powder
2 tbsp balsamic vinegar
1 tbsp dried basil
1 tsp dried oregano
2 bay leaf
1 tsp sea salt (or more, to taste)

Instructions

Heat a large pot over medium heat
Add avocado oil and coat the bottom. Add the frozen veggies and stir 3-4 minutes to start to defrost the veggies
Add the rest of the ingredients and bring to a simmer (about 5-6 minutes).
Reduce heat to low and cover. Cook 10-15 minutes
Serve hot

Notes

The Frozen Mediterranean Vegetable Blend I use in the recipe is from Whole Foods. The blend is a combination of zucchini, summer squash, carrots, red bell peppers and onions. If you cannot find this mix, you can use 1 bag of your favorite frozen vegetables, or combine a few of the bags you have in your freezer. Some ideas include:

1 cup frozen green beans
1 cup frozen carrots and peas
1 cup frozen peppers and onions

Store in a glass container in the fridge for up to 5 days or freeze in a freezer safe container for up to 3 months.

Nutrition