Vegetable Gut-Healing Soup
Want a healthier gut? Science says to eat more vegetables. My vegetable gut-healing soup recipe is the best soup for gut health! It includes nine plants, is made in one pan (plus a blender!), and is delicious.
Servings: 4 servings
Equipment
- Cast-iron skillet (or oven-proof skillet)
- Blender
Ingredients
- 1 ½ cups Roma tomatoes diced
- 1 ½ cups butternut squash cubed, frozen or fresh
- 1 carrot chopped
- 1 red bell pepper seeds removed, chopped
- ½ medium zucchini chopped
- 1 handful of cherry tomatoes
- 2 heads of garlic top cut off
- 1 tbsp olive oil
- 2 sprigs parsley
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- 1 tsp dried thyme
Instructions
- Preheat the oven to 400℉. Put Roma tomatoes, butternut squash, carrots, bell peppers, zucchini, cherry tomatoes, and heads of garlic in a well-oiled cast-iron skillet.
- Drizzle with the oil and add the parsley sprigs. Sprinkle nutritional yeast, salt, and dried thyme over the vegetables. Toss the vegetables until they are well coated.
- Place the skillet in the oven and cook for 45 minutes until the vegetables are soft.
- Let the vegetables cool. Squeeze out the roasted garlic and discard the papery skin.
- Add the veggies to a blender and blend with bone broth or milk until smooth.
Notes
- For vegan and vegetarian soup, use vegetable broth.
- For a creamier soup, substitute the broth with any unsweetened milk or milk alternative (I like almond milk). (If you use regular milk, it'll be vegetarian; if you use a milk alternative, it'll be vegan.)
Nutrition
Calories: 426kcal | Carbohydrates: 64g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2411mg | Potassium: 2663mg | Fiber: 18g | Sugar: 25g | Vitamin A: 39682IU | Vitamin C: 275mg | Calcium: 216mg | Iron: 6mg
