My Go-To Vegan Soup

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 20 minutes

配料

1 tablespoon olive oil

3 medium carrots (peeled and chopped)

3 ribs celery (chopped)

1 yellow onion (chopped)

4 cloves garlic (minced or pressed)

6 cups vegetable broth (or vegan chickenless broth)

2 19oz cans white kidney beans (4 cups) drained and rinsed)

1 teaspoon dried thyme leaves

1 teaspoon oregano

1 teaspoon cumin

1/2 teaspoon ground turmeric

1/4 teaspoon black pepper

4 cups kale (finely shredded)

salt (to taste, if needed)

vegan parmesan (optional for garnish)

步骤

Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery, onion, and garlic. Sauté until the veggies just begin to soften, about 5 minutes.

Add the vegetable broth, beans, thyme, oregano, cumin, turmeric, and pepper. Bring to a simmer and cook for 5 minutes.

Add the kale and stir to wilt the kale into the soup. Simmer for another 5 minutes to soften the kale. Add salt to taste if needed. Many brands of vegetable broth are quite salty so I often don't need any additional salt.

Serve hot with a sprinkle of vegan parmesan if desired.

营养

• 每份大小: 1 serving (recipe makes
• 卡路里: 234 kcal
• 总脂肪: 4 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 3 g
• 钠: 997 mg
• 总碳水化合物: 40 g
• 膳食纤维: 9 g
• 总糖: 5 g
• 蛋白质: 13 g