Vegetable Soup

Name: Vegetable Soup
Yield: 1200 g
Ingredients: Tomato 100 g; Button Mushroom 100 g; Chickpeas (boiled) 50 cup (cooked); Lentils 50 cup; Celery Sticks 50 g; Zucchini 100 serving; Fresh Carrot 100 piece (1/2 each); Onion 100 g; Parsley 30 serving; Olive Oil 10 spoon; Coconut Oil 10 g; Water (Bottled) 500 ml

612 kcal

#diet #low calorie #vegan

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Ingredients

Main ingredients

Tomato 100 g
Button Mushroom 100 g
Chickpeas (boiled) 0.5 cup (cooked)
Lentils 0.5 cup
Celery Sticks 50 g
Zucchini 1 serving
Fresh Carrot 1 piece (1/2 each)
Onion 100 g

Seasonings/Sauce

Parsley 30 serving
Olive Oil 10 spoon
Coconut Oil 10 g
Water (Bottled) 500 ml

Nutrition summary

Carbohydrates 68.79 g 46%

Protein 26.7 g 18%

Fat 23.61 g 36%

Serving size 1200g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-size pieces.
2

Pour water into a pot and bring it to a boil.
3

Add onion, carrot, potato, cabbage, and broccoli to the boiling water.
4

Season with salt and pepper.
5

Simmer over medium heat until the vegetables are tender.

Vegetable Soup

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