Vegan Fresh Vegetable Soup Recipe

About this recipe

A light and flavorful vegan soup made with fresh vegetables, perfect for a satisfying dinner. This recipe is ideal for those seeking a healthy and plant-based solution.

Ingredients

• 100 g Celery Stalk
• 500 g Carrot
• 100 g Sambar Onion Peeled
• 1 pc Cabbage Red
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 80 g Knorr Vegetables Stock Cubes
• 150 g Spring Onion (Kandychi Path)
• 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

1. 1. Finely chop 3 stalks of celery, 3 carrots, 1 onion, 1 cup of cabbage, and 1 tomato. Alternatively, use a blender to chop the vegetables, adding a small amount of water to assist with blending.
2. 2. Heat a 4-quart kettle over medium heat and add the chopped vegetables.
3. 3. Add enough water to the kettle to make 6 cups of liquid.
4. 4. Stir in 4 cups of vegetable stock and 1 tsp of coconut oil. Mix well to combine.
5. 5. Add 1 tsp of chopped spring onion to the kettle and bring the mixture to a boil.
6. 6. Reduce the heat to low and let the soup simmer for 30 minutes, stirring occasionally.
7. 7. Serve the soup hot in bowls. Makes 6 cups, approximately 50 calories per cup.