Green Goddess Vegetable Soup
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 (10-oz) pkg frozen seasoning blend
- 1 large zucchini, chopped
- 2 Tbsp olive oil
- 1 (32-oz) carton vegan protein broth
- 3 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh chives
- 2 Tbsp nutritional yeast
- ½ tsp dried tarragon
- ½ tsp garlic salt
- 1 (13.5-oz) can unsweetened coconut milk, divided
- 2 Tbsp lemon juice
- 2 avocados, sliced
Instructions
- Squeeze spinach dry using paper towels. Sauté seasoning blend and zucchini in hot oil in a large Dutch oven over medium-high heat 5 minutes or until vegetables are tender.
- Add broth; bring to a boil. Stir in spinach, basil, chives, nutritional yeast, tarragon, and garlic salt; cook 5 minutes, stirring occasionally. Remove pot from heat.
- Process zucchini mixture, 1 cup coconut milk, and lemon juice, in batches if necessary, in a blender with center of lid removed so heat can escape until smooth.
- Drizzle each serving of soup with remaining coconut milk. Top with avocados.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
355
|
355
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 13 | 13 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 621 | 621 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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