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Name: Green Soup (Keto option, Gluten Free, Vegan)
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 cup Olive Oil; Sea Salt to taste; Black Pepper to taste; 6 stalks Green Onion White parts only; 4 cloves Garlic or frozen cubes; 3/4 cup Broccoli florets chopped; 2 medium Zucchini chopped; 1/4 cup mint leaves; Dried basil to taste; Italian seasoning to taste; 3 cups Baby spinach; 6 cups vegetable broth; 1 cup frozen peas Leave out to make it keto; Cilantro to taste for topping

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INGREDIENTS

1/4 cup Olive Oil
Sea Salt ; to taste
Black Pepper ; to taste
6 stalks Green Onion ; White parts only
4 cloves Garlic ; or frozen cubes
3/4 cup Broccoli florets ; chopped
2 medium Zucchini ; chopped
1/4 cup mint leaves
Dried basil ; to taste
Italian seasoning ; to taste
3 cups Baby spinach
6 cups vegetable broth
1 cup frozen peas ; Leave out to make it keto
Cilantro ; to taste for topping

Recipe

INSTRUCTIONS

1. In a large pot, heat olive oil on medium high heat.

KEEP 1/4 cup of broccoli and 1/2 a zucchini aside for later use.

2. Add: onion, garlic, broccoli, zucchini, mint leaves, salt, pepper, basil, Italian seasoning, salt and pepper

3. Cook until zucchini is tender, broccoli is green, onions are translucent, stirring regularly.

4. Add: veggie broth and baby spinach

5. Stir and cook about 20 minutes

6. Add: frozen peas if using

7. Stir and cook about 5 minutes

8. Ladle all of the soup into the blender and blend until smooth (I like it a little thicker side)

9. In the empty pot, add some more olive oil, and cook the broccoli and zucchini, salt and pepper and italian seasoning that you set aside until they are cooked through, about 5-7 minutes. (this will give you soup some chunks instead of just a liquid soup.

10. Pour soup from blender back into pot, stir

11. serve in bowl and top with cilantro

NOTES

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Green Soup (Keto option, Gluten Free, Vegan)

1/4 cup Olive Oil
 Sea Salt to taste
 Black Pepper to taste
6 stalks Green Onion White parts only
4 cloves Garlic or frozen cubes
3/4 cup Broccoli florets chopped
2 medium Zucchini chopped
1/4 cup mint leaves
 Dried basil to taste
 Italian seasoning to taste
3 cups Baby spinach
6 cups vegetable broth
1 cup frozen peas Leave out to make it keto
 Cilantro to taste for topping

1. In a large pot, heat olive oil on medium high heat.
KEEP 1/4 cup of broccoli and 1/2 a zucchini aside for later use.
2. Add: onion, garlic, broccoli, zucchini, mint leaves, salt, pepper, basil, Italian seasoning, salt and pepper
3. Cook until zucchini is tender, broccoli is green, onions are translucent, stirring regularly.
4. Add: veggie broth and baby spinach
5. Stir and cook about 20 minutes
6. Add: frozen peas if using
7. Stir and cook about 5 minutes
8. Ladle all of the soup into the blender and blend until smooth (I like it a little thicker side)
9. In the empty pot, add some more olive oil, and cook the broccoli and zucchini, salt and pepper and italian seasoning that you set aside until they are cooked through, about 5-7 minutes.  (this will give you soup some chunks instead of just a liquid soup.
10. Pour soup from blender back into pot, stir 
11. serve in bowl and top with cilantro

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Nutrition

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Serving Size: 1 Recipe (2573g)
Recipe Makes: 1 Serving

Calories: 570
Calories from Fat: 152 (27%)

Amt Per Serving		% DV

	Total Fat 16.9g	22 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 3794.5mg		131 %
Potassium 3019.8mg		79 %
Total Carbohydrate 100.7g		30 %
	Dietary Fiber 27.5g	110 %
	Sugars, other 73.2g
Protein 25.3g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 570

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