Bieler's Blended Vegetable Soup
Servings: 4
This blended vegetable soup is light, fresh, and nourishing, with zucchini, green beans, celery, and parsley blended into a silky, comforting bowl. A touch of coconut oil adds richness while letting the natural veggie flavors shine.
Equipment
Ingredients
- 4 zucchini chopped and ends discarded
- 4 cup green beans ends trimmed
- 2 stalks celery chopped
- 1 cup fresh parsley tough stems removed
- 4 cup water⠀
- 2 tbsp coconut oil, unrefined
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground
Instructions
- Place all ingredients (except coconut oil, salt and pepper) in a large pot and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 15 minutes.
- Carefully puree soup with coconut oil in a blender or with an immersion blender.
- Eat warm and season with salt and pepper.
Notes
- If using a standard blender, use caution and make sure to vent the blender lid and cover with a towel and start blending on low speed to prevent the hot soup from splattering.
- Try adding garlic or turmeric to add more flavors and health benefits.
- Crockpot: Add all ingredients except coconut oil, salt, and pepper to the crockpot and stir. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until tender, then blend with coconut oil. Season with salt and pepper and serve warm.
Nutrition
Serving: 2cups, Calories: 130kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 31mg, Potassium: 588mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1643IU, Vitamin C: 46mg, Calcium: 67mg, Iron: 2mg
