This afternoon I was so excited to come home from volleyball practice to a big bowl of my favourite dinner; Vegetable soup. I know it sounds kinda lame, but it is super hearty, packed with vitamins and low calorie. It is also great for school lunches. We always make extra and freeze it for those days. Who said vegetables can’t be tasty?
2 tsp Safflower oil
2 large Carrots
3 stalks Celery
1 large Onion
6 cups Organic vegetable or chicken stock
2/3 cup Dried green lentils
28 oz Organic crushed tomatoes
1 tsp Basil
1 tbsp Agave
1/4 tsp Sea salt
1/2 tsp Pepper
Heat oil in large saucepan. Once oil is hot enough, add in your mire poix and let cook until ontions start to become clear.
Add in stock and lentils and bring to a boil. Bring it to low heat and let lentils cook.
Once lentils are cooked and vegetables soft, add in crushed tomatoes. Let simmer for about 10 mintues.
Stir in spices and agave.
Now it’s time for the fun part…get your blender out and pour in soup, a little at a time. Blend until there are no longer any more chunks of celery, carrots or onion. Serve immediately! Yields 12 one cup servings
Calories: 70; Fat: 0.4 grams( No saturated or trans fats); Sodium: 145 mg; Potassium: 380 mg; Carbohydrates: 15 grams; Fibre: 4 grams; Sugars: 3 grams; Proteins: 3 grams; Source of Vitamin A, Vitamin C and Manganese