Go Back
–+ servings
Print Recipe
4 from 3 votes

Vegan Summer Soup with Farmer's Market Vegtables

A healthy vegan soup for a family weekday dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 8
Calories: 93kcal
Author: Lizzy Cascalheira

Ingredients

  • 3 cups Kale
  • 1 sweet potato
  • 2 chopped zucchini
  • 1 cup of carrots
  • 1 cup of peas
  • 2 bushel of corn
  • 1 onion
  • 1 can diced tomatoe
  • 2 tbsp vegetable boullion
  • 2 bay leafs
  • 3 garlic cloves
  • 6 cups of water
  • Salt and Pepper

Instructions

  • Chop your our sweet potato, carrots, zucchini into bite sizes and set aside.
  • Shredded your kale.
  • In a pot pour your olive oil and saute onion, garlic, bay leaf for 4 minutes.
  • Place the vegtables in the pot and mix around for 3 minutes.
  • Pour the can of tomatoes and water with the bouillon cube.
  • Cook until it boils and then turn on medium heat for 20 minutes.
  • Place the corn and kale in the pot after and cook for about 10minutes or until the corn is done.
  • Enjoy!

Nutrition

Calories: 93kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Sodium: 480mg | Potassium: 585mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7825IU | Vitamin C: 55mg | Calcium: 86mg | Iron: 1.6mg