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functional medicine, Mediterranean Summer Vegetable Soup

Refreshing Mediterranean Summer Vegetable Soup

This recipe for light and refreshing Mediterranean soup, full of taste and packed with brilliant colors, will become your go-to dinner when the heat gets too much.
5 from 3 votes
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Prep Time 15 minutes
If you want warmed 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine International
Servings 1
Calories 103 kcal

Equipment

  • blender
  • dehydrator optional

Ingredients
  

  • 2 cups spinach
  • 2 cups warm water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 2 cups chopped summer squash zucchini, courgette, or yellow squash
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 2 cups diced tomatoes

Instructions
 

  • Blend spinach with water, lemon juice, and spices to make the soup base creating your vegetable broth.
  • Add onions and squash in a bowl. Add 1/4 teaspoon salt and massage until they start to weep and soften. Be vigorous to really break down the cell walls.
  • Pour soup base over tomatoes and squash.
  • Gently heat this easy vegetable soup to 110° F if desired.

Nutrition

Calories: 103kcalCarbohydrates: 24gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 685mgPotassium: 1278mgFiber: 6gSugar: 12gVitamin A: 6338IUVitamin C: 73mgCalcium: 212mgIron: 6mg
Keyword cabbage soup, keto, mediterranean soup, plant-based, Vegan, vegetable soup, veggie soup
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