Description
A delicious and nutritious bariatric-friendly soup packed with vegetables and flavors, perfect for post-surgery recovery.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup spinach or kale, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, sauté until onion is translucent.
- Add carrots and celery, cook for another 5 minutes.
- Stir in zucchini and bell pepper, cooking for an additional 5 minutes.
- Add diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Stir in spinach or kale and cook for another 5 minutes until wilted.
- Serve warm, and enjoy your bariatric-friendly soup!
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 210
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: bariatric soups, healthy soups, low-calorie soups, vegetable soup, post-surgery recipes