Vegetable Soup with Sweet Basil

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Health score
22%
Vegetable Soup with Sweet Basil
55 min.
6
247kcal

Suggestions


Welcome to a delightful culinary experience with our Vegetable Soup with Sweet Basil! This vibrant and hearty soup is not only a feast for the eyes but also a nourishing option for anyone seeking a vegetarian, vegan, gluten-free, and dairy-free meal. Perfectly suited for a cozy dinner or as a refreshing starter, this soup is sure to impress your family and friends.

Imagine the aroma of fresh leeks, sweet basil, and ripe tomatoes wafting through your kitchen as you prepare this comforting dish. With a preparation time of just 55 minutes, you can easily whip up a batch that serves six, making it an ideal choice for gatherings or meal prep for the week ahead. Each serving is packed with flavor and nutrition, boasting only 247 calories, allowing you to indulge without guilt.

The combination of fresh vegetables, including zucchini, carrots, and green beans, creates a colorful medley that not only tastes amazing but also provides a wealth of vitamins and minerals. The addition of sweet basil elevates the flavor profile, giving the soup a fragrant and refreshing twist. Whether enjoyed hot or cold, this Vegetable Soup is versatile enough to be a satisfying snack or a delightful antipasti option.

Join us in savoring this popular recipe that celebrates the beauty of plant-based cooking. Your taste buds will thank you!

Ingredients

  • small leeks white
  • large potatoes peeled
  • small onion 
  • stalks celery 
  • medium zucchini 
  • 12  green beans 
  • medium carrots peeled
  • tablespoons olive oil extra virgin 
  • tablespoons water 
  • quarts chicken stock see for a vegetarian option canned (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and)
  •  to 6 tomatoes ripe peeled seeded
  • medium garlic cloves 
  • 30  basil leaves fresh washed and dried
  • servings salt 
  • 0.5 teaspoon pepper black freshly ground
  • drops all the tabasco sauce you handle 

Equipment

  • food processor
  • pot

Directions

  1. Prep vegetables:
  2. Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.
  3. Cook the vegetables: In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water.
  4. Add the vegetables and cook over medium-low heat until all the water evaporates. Do not brown the vegetables.
  5. Add the stock to the pot and bring to a boil. Reduce to a simmer and cook for 30 minutes.
  6. Put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil into a food processor. Pulse until puréed.
  7. Stir the purée into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco.
  8. Serve the soup hot or cold.

Nutrition Facts

Calories247kcal
Protein5.61%
Fat50.68%
Carbs43.71%

Properties

Glycemic Index
82.93
Glycemic Load
13.18
Inflammation Score
-10
Nutrition Score
17.700869508412%

Flavonoids

Naringenin
0.56mg
Apigenin
0.39mg
Luteolin
0.2mg
Isorhamnetin
0.58mg
Kaempferol
1.57mg
Myricetin
0.23mg
Quercetin
3.95mg

Nutrients percent of daily need

Calories:247.49kcal
12.37%
Fat:14.55g
22.39%
Saturated Fat:2.04g
12.74%
Carbohydrates:28.23g
9.41%
Net Carbohydrates:23.64g
8.6%
Sugar:9.32g
10.36%
Cholesterol:0mg
0%
Sodium:1512.08mg
65.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.63g
7.25%
Vitamin A:5556.37IU
111.13%
Vitamin K:51.41µg
48.96%
Vitamin C:37.93mg
45.98%
Manganese:0.55mg
27.41%
Vitamin B6:0.47mg
23.3%
Potassium:748.93mg
21.4%
Vitamin E:3.01mg
20.1%
Fiber:4.59g
18.37%
Folate:64.96µg
16.24%
Magnesium:47.35mg
11.84%
Copper:0.21mg
10.55%
Iron:1.87mg
10.37%
Phosphorus:99.91mg
9.99%
Vitamin B1:0.15mg
9.85%
Vitamin B3:1.77mg
8.87%
Vitamin B2:0.11mg
6.66%
Calcium:65.53mg
6.55%
Vitamin B5:0.51mg
5.1%
Zinc:0.61mg
4.09%
Selenium:1.04µg
1.49%