Making your own homemade soup has never been easier thanks to the nutribullet Immersion Blender. Simply prep your ingredients and then blend. This recipe, in particular, is jam-packed with nutrition, making it an easy way to "eat" your veggies.
- 2 tbsp Olive Oil
- 3 Zucchini, fresh – chopped into 1" pieces
- 2 Leeks – chopped into 1" pieces (white and pale green parts only)
- 1 cup Cauliflower, raw, chopped
- 12 Garlic, clove – or one bulb
- 1 Carrot
- 1 Celery, raw
- 1/4 Onion, raw
- 1/2 tsp Salt
- 1/2 tsp Oregano, dried – or 1 sprig fresh oregano or marjoram
- 4 Basil
- 4 cup Vegetable Broth, low-sodium
- 1 Bay Leaf
- 1/4 tsp Thyme – or 1 fresh sprig
- 1/3 cup Nutritional Yeast
Preheat oven to 350°F.
Drizzle olive oil on zucchini, leeks, cauliflower and garlic bulb and roast at 350°F for 45 minutes.
Finely chop carrot, celery and onion.
In a 4 quart pot, add oil, chopped carrot, celery, salt and pepper. Sauté until soft.
Add vegetable broth, marjoram (or oregano), and basil and bring to a boil.
Add roasted vegetables to pot. Bring to simmer and turn off heat.
Blend on LOW until smooth.
Recipe: Roasted Leek and Zucchini Soup
Serving in this recipe: 6
|Total Fat: 5.1 g||7.9%|
|Saturated Fat: 0.8 g||3.8%|
|Cholesterol: 0 mg||0%|
|Sodium: 301.2 mg||12.6%|
|Total Carbs: 10.5 g||3.5%|
|Dietary Fiber: 2.7 g||10.7%|
|Sugar: 5 g|
|Protein: 3.5 g||6.9%|
|Vitamin A: 6.6%||Vitamin C: 51.8%|
|Calcium: 4.1%||Iron: 17.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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