Veggie Soup
by Tanvi Parikh
Macros
- Total calories
- 328
- Protein
- 26 g
- Carbs
- 27 g
- Fat
- 1 g
- Fiber
- 8 g
- Sugar
- 9 g
- Cholesterol
- 50 mg
- Sodium
- 292 mg
- Potassium
- 789 mg
- Vitamin A
- 7873 IU
- Vitamin C
- 11 mg
- Calcium
- 65 mg
- Iron
- 2 mg
- Vitamin D
- 42 IU
- Vitamin B12
- 1.1 µg
- Magnesium
- 77 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 1½ cup Vegetable Broth, Low Sodium
- 1 cup Frozen Vegetable Mix
- Sea Salt & Black Pepper (to taste)
- ½ Moong Sprouts (soaked overnight, then boiled)
- 1 tbsp Fresh Dill (chopped)
Steps
Soak sprouts overnight. Cook the sprouts in the cooker and then set aside.
Place the vegetable broth and vegetables in a large pot. Bring to a boil over high heat, then reduce to a simmer. Cook for 10 minutes. Season with salt and pepper.
Add the sprouts and let it simmer for another three to five minutes or until the fish is cooked through.
Divide evenly between bowls. Top with the soup and season with dill. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
- Serving Size: Add tomato paste, green onions, and/or lemon juice.
- Fillet Size: One cod fillet is equal to 231 grams or eight ounces.