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5
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5
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Whole Food Plant Based Recipe for Beginners
Servings:
2
Author:
Jen Hansard
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
This quick and simple soup recipe is perfect for a packed lunch kind of day, whether at home or at work. This whole food plant based recipe for beginners exploding with flavor that will keep your energy up all afternoon.
Ingredients
2
zucchini
spiralized
1
cup
kale
cut into ribbons
½
cup
carrot
shredded
¼
cup
green onions
thinly sliced
1
tsp
ginger root
grated
2
garlic cloves
minced
2
tsp
toasted sesame oil
3
cups
vegetable stock
divided
1
tbsp
tamari
¼
cup
sunflower seeds
¼
cup
pepitas
sea salt
to taste
black pepper
to taste
pinch
red pepper flakes
optional
Instructions
Divide the spiralized zucchini between two quart-size mason jars, or another 4 cup container with a tight-fitting lid.
Divide the kale, carrots, green onions, ginger, garlic, and sesame oil between the 2 jars. Top with a lid and refrigerate until ready to serve.
To serve, heat vegetable broth and add 1 tbsp tamari. Pour over the veggies in the jar. Let stand for 5 minutes.
Sprinkle with 2 tbsp each pepitas and sunflower seeds, and a pinch of red pepper flakes, if using. Eat while warm.
Nutrition
Calories:
285
kcal
,
Carbohydrates:
28
g
,
Protein:
11
g
,
Fat:
18
g
,
Saturated Fat:
2
g
,
Polyunsaturated Fat:
8
g
,
Monounsaturated Fat:
6
g
,
Trans Fat:
1
g
,
Sodium:
1467
mg
,
Potassium:
1048
mg
,
Fiber:
6
g
,
Sugar:
15
g
,
Vitamin A:
9972
IU
,
Vitamin C:
81
mg
,
Calcium:
129
mg
,
Iron:
3
mg