Fresh Vegetable Soup With Lime - 24.4g Carbs, 3.9g Fiber
From: The Gluten Free Goddess VIA WebMD Recipe from Foodily.com
It's still soup weather here in northern New Mexico, so certain
individuals lugged out their Crock Pot this week and pondered the
gentle, slow art of vegetarian potage. This new soup recipe is fresh
tasting and full of flavor, kicked up with spicy green chilies and
a generous squeeze of lime.
Sometimes I crave a lighter, leaner soup chock full of fresh vegetables
and laced with citrus. I added plenty of hot red pepper flakes to jazz
it up, too. Sometimes a gluten-free goddess just needs to spice things
up a little, vegan style. Bland is so old school.
Extra virgin olive oil
1 red onion, diced
4-6 cloves fresh garlic, chopped
2 medium zucchini squash, trimmed, sliced into coins, and quartered
2 medium carrots, chopped
1 heaping cup thinly shredded cabbage OR coleslaw mix
2 (14oz cans) roasted tomatoes with juice
1/2 cup chopped roasted green chilies -- mild or hot, to taste
2-3 cups light broth, as needed
1 Tbsp fresh parsley, chopped
1 Tbsp chopped fresh basil OR cilantro
Sea salt, to taste
Fresh ground pepper, to taste
Hot red chili pepper flakes, to taste
A dab of agave nectar, to taste (this cuts the acid of the tomatoes)
Juice of 1 fresh lime
Lime slices for garnish
Drizzle a tablespoon or two of olive oil in the bottom of a Crock Pot
or slow cooker and toss in the chopped garlic, red onion, and fresh
vegetables. Add the diced tomatoes and roasted green chilies. Stir
to mix.
Pour in enough broth to cover the veggies by an inch of liquid.
Season the soup with gluten-free Worcestershire sauce, fresh herbs, sea
salt, and pepper. Cover and cook according to your manufacturer's
instructions for vegetable soup.
Taste test for flavor adjustments and add a drizzle of agave and the
juice of a fresh lime; taste, stir, and warm through.
Servings: 4
Nutrition per Serving:
185 Calories, 110g Fat, 0g Saturated Fat, 0mg Cholesterol,
24.4g Carbs, 3.9g Fiber, 342mg Sodium, 3.3g Protein
