Garden Vegetable Soup & Avocado Toast
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Ingredients
- 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
Instructions
- 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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Nutrition
Calories: 460kcal | Carbohydrates: 73g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Sodium: 480mg | Fiber: 13g | Sugar: 22g
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