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!
Servings 4 servings
Calories 115kcal
Ingredients
- 1 tablespoon avocado oil
- 1 bag frozen Mediterranean Vegetables see below for substitutions
- ½ bag frozen organic kale or frozen spinach
- 1 28oz can crushed tomatoes (no added salt)
- 2 cups vegetable broth low sodium
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 2 bay leaf
- 1 teaspoon 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 veggies1 tablespoon avocado oil, 1 bag frozen Mediterranean Vegetables, ½ bag frozen organic kale
- Add the rest of the ingredients and bring to a simmer (about 5-6 minutes).1 28oz can crushed tomatoes, 2 cups vegetable broth, 1 teaspoon garlic powder, 2 tablespoons balsamic vinegar, 1 tablespoon dried basil, 1 teaspoon dried oregano, 2 bay leaf, 1 teaspoon sea salt
- Reduce heat to low and cover. Cook 10-15 minutes
- Serve hot (be sure to remove the bay leaves before serving).
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
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Fiber: 7g | Sugar: 8g
