Loaded Veggie Soup


This nutrient dense loaded veggie soup is the perfect fall delight!


If you're feeling a little under the weather, this is one of those heart-body-mind type soups and it truly warms you from the inside out.


You can get creative with this and add or remove whatever veggies you like or what you have left over, great for veggies that may be a day or two old ;)


As always, if you try this soup, tag us on Instagram @the.soup.troupe


INGREDIENTS:

- 32 oz vegetable broth

- 32 oz chicken broth

- 1/2 head red cabbage

- 1 cup broccoli

- 1 1/2 cup carrots

- 1 cup baby bella mushrooms

- 2 cups fire roasted corn

- 1 1/2 cups green peas

- 1 shallot

- 2 garlic cloves

- 1 zucchini

- 2 tablespoons olive oil

- 1/2 cup seitan strips (optional, I had this in my fridge!)

- 1 tablespoon soy sauce

- Chili powder, salt, cumin, bay leaf


PREPARATION:

- Chop all veggies

- First add olive oil to pan & saute shallot, mushrooms & garlic (we used Instant Pot, can use dutch oven)

- Next, add cabbage and cook until cabbage begins to sweat

- Then add carrots, zucchini, corn, green peas, broccoli, seitan strips

- Pour in broth and add seasoning and bay leaf

- Add lid and pressure cook on high for 20 minutes (or simmer on low for 90 minutes)

- Once safe, remove lid

- Remove bay leaf and stir well; ENJOY!

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