This vegetable soup is a nutritional powerhouse, packed with fiber and essential vitamins and minerals that help maintain stable blood sugar levels. The combination of hearty potatoes, sweet carrots, and crunchy celery, all seasoned with basil and parsley, makes this soup a delicious and healthy choice for any meal.
Ingredients:
- 2 potatoes, diced
- 1 carrot, sliced
- 1 pepper, diced
- 1/2 head cabbage, chopped
- 2 stalks of celery, sliced
- 1 onion, chopped
- Salt, to taste
- 1 teaspoon dried basil
- 1 tablespoon fresh parsley, chopped
Directions:
- Prepare Vegetables:
- Dice the potatoes, slice the carrot and celery, dice the pepper, chop the cabbage, and finely chop the onion.
- Cook Onions:
- In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add Vegetables:
- Add the diced potatoes, sliced carrot, diced pepper, chopped cabbage, and sliced celery to the pot. Stir to combine with the onions.
- Add Water and Seasoning:
- Pour enough water into the pot to cover the vegetables. Add salt and dried basil. Bring the mixture to a boil.
- Simmer Soup:
- Reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
- Finish and Serve:
- Stir in the fresh parsley just before serving. Adjust seasoning with additional salt, if needed.
Helpful Tips:
- Consistency: For a thicker soup, mash some of the potatoes in the pot.
- Broth Option: Use vegetable or chicken broth instead of water for a richer flavor.
- Fresh Herbs: Use fresh basil if available for a more vibrant taste.
Serving Suggestions:
- Serve with a slice of whole-grain bread for a balanced meal.
- Pair with a side salad for added fiber and nutrients.
- Enjoy as a starter or a light main course.
FAQs:
- Can I add other vegetables?
- Yes, feel free to add other non-starchy vegetables like zucchini, green beans, or spinach.
- Can I make this soup ahead of time?
- Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup?
- Yes, you can freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information:
- Calories: 150 kcal per serving
- Protein: 4g
- Carbohydrates: 30g
- Fat: 1g
- Fiber: 5g
- Sugar: 7g
Prep Time:
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Servings:
- Makes 4-6 servings
Enjoy this nourishing and delicious vegetable soup that helps maintain healthy blood sugar levels while delighting your taste buds!
Recipe Card
Blood Sugar Drops Immediately! This Soup Recipe is a Real Treasure!
This vegetable soup is a nutritional powerhouse, packed with fiber and essential vitamins and minerals that help maintain stable blood sugar levels. The combination of hearty potatoes, sweet carrots, and crunchy celery, all seasoned with basil and parsley, makes this soup a delicious and healthy choice for any meal.
Ingredients
- – 2 potatoes diced
- – 1 carrot sliced
- – 1 pepper diced
- – 1/2 head cabbage chopped
- – 2 stalks of celery sliced
- – 1 onion chopped
- – Salt to taste
- – 1 teaspoon dried basil
- – 1 tablespoon fresh parsley chopped
Instructions
Prepare Vegetables:
- – Dice the potatoes, slice the carrot and celery, dice the pepper, chop the cabbage, and finely chop the onion.
Cook Onions:
- – In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add Vegetables:
- – Add the diced potatoes, sliced carrot, diced pepper, chopped cabbage, and sliced celery to the pot. Stir to combine with the onions.
Add Water and Seasoning:
- – Pour enough water into the pot to cover the vegetables. Add salt and dried basil. Bring the mixture to a boil.
Simmer Soup:
- – Reduce the heat to low and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
Finish and Serve:
- – Stir in the fresh parsley just before serving. Adjust seasoning with additional salt, if needed.