Description
A healthy and filling soup option for bariatric patients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 4 cups low-sodium vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup cooked chicken or tofu, shredded (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add carrots and celery; cook for 5 minutes.
- Add zucchini, broth, tomatoes, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- If using, add chicken or tofu and heat through.
- Season with salt and pepper before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal option.
- Adjust vegetables based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: bariatric soups, healthy soup, low calorie soup