Very Veggie Soup

Your new go-to soup, coming right up.

Total Time:
Cook:
Level: Easy
Serves: 4

Ingredients

  • 2 tsp. olive oil
  • 1 small onion (chopped)
  • 1 celery stalk (chopped)
  • 3 c. sliced mushrooms
  • 1 c. chopped zucchini
  • coarse salt
  • 2 c. diced, peeled butternut squash
  • ¼ tsp. dried thyme
  • 26 oz. can chopped tomatoes
  • 3 c. low-sodium vegetable or chicken broth
  • 3 c. chopped kale
  • 1 c. rinsed and drained canned chickpeas

Directions

  1. Heat 2 tsp olive oil in a large deep skillet over medium heat. Add 1 small onion (chopped) and 1 celery stalk (chopped). Cover; cook, stirring occasionally, until softened, 6 to 8 min.
  2. Add 3 cups sliced mushrooms, 1 cup chopped zucchini, and ½ tsp coarse salt. Cover; cook, stirring occasionally, until softened, about 5 min.
  3. Add 2 cups diced, peeled butternut squash, ¼ tsp dried thyme, one 26-oz can chopped tomatoes, and 3 cups low-sodium vegetable or chicken broth. Bring to a simmer; cook until squash is tender, 10 min.
  4. Stir in 3 cups chopped kale and 1 cup rinsed and drained canned chickpeas. Cook until heated through, 1 min. Season with ¼ tsp coarse salt.

All Day-Off Diet lunch recipes are under 430 calories per serving.

This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.

More recipes like this
Supersoup Recipes
Black Bean and Veggie Soup
Day-Off Diet Lunches
Open-Faced Veggie Sandwich
Pasta Salad
Summer Veggie and Chicken Pasta Salad
Chickpea and Red Pepper Soup with Quinoa
Chickpea and Red Pepper Soup with Quinoa
creamy red lentil sweet potato and tomato soup
'Creamy' Red Lentil, Sweet Potato and Tomato Soup