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Garden Vegetable Soup & Avocado Toast

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Garden Vegetable Soup & Avocado Toast

4.7 from 9 votes
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Course: Soup
Cuisine: American
Keyword: Garden Vegetable Soup & Avocado Toast
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 460kcal


  • 2 medium leek
  • 2 medium carrot
  • 3 medium tomato, red
  • 1 medium russet potato
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup green beans
  • 6 cup chicken broth, low-sodium
  • 1 cup corn, frozen
  • 1/4 cup parsley, fresh
  • 1 medium lemon

Serve With

  • 4 slice bread, whole wheat
  • 1 medium avocado
  • 1 teaspoon hot sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 medium banana


  • Chop the leeks, carrots, tomatoes, and potato; mince the garlic.
  • Heat the oil in a large, heavy-bottomed stockpot over medium-low heat.
  • Once oil is hot, add the leeks, garlic, salt, and pepper and cook approximately 7-8 minutes until they begin to soften.
  • Add the carrots, potato, and green beans and continue to cook for 4-5 minutes more, stirring occasionally.
  • Add the broth. Increase the heat to high; once boiling, reduce the heat to a simmer.
  • Add the tomatoes and corn kernels.
  • Reduce the heat to low; cover, and cook approximately 30 minutes more until the vegetables are tender.
  • Remove from heat, then add in parsley and juice from the lemon; add more salt and pepper to taste.
  • Toast each slice of bread and slice the avocado.
  • Top each piece of toast with some avocado slices, a dash of hot sauce (if desired) and a sprinkling of salt and pepper.
  • Serve soup with toast and banana slices on the side.
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Calories: 460kcal | Carbohydrates: 73g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Sodium: 480mg | Fiber: 13g | Sugar: 22g

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