Servings: 4
Calories: 183kcal
Equipment
- medium size pot
- large size pot
Ingredients
- 3 shallots ( you can sub with onions or scallions)
- 3 cloves garlic
- 2 stalks celery
- 2 cups zucchini
- 2 cups broccoli florets
- 1 cup asparagus
- 1 cup peas ( I used frozen peas)
- 4 handful baby spinach
- 3 tbsp olive oil extra virgin
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 4 cups water
- 1 cube vegetable broth with turmeric ( turmeric is optional)
- 1 pinch salt
Instructions
- Clean all your veggies: remove the hard stalks of the asparagus, peel the external part of the celery, cut the broccoli in florets, and clean the zucchini.
- Put 3 tbsp olive oil in another pot, then once warm, add the shallots, celery and garlic and a pinch of salt.
- Cook until the shallots are translucent, then add the broccoli and the zucchini, and cook for 3 minutes.
- Add the broth to your veggies pot and bring to a boil.
- After 10 minutes, add the asparagus and the peas and cook for 5 more minutes.
- Switch off the stove but keep the pot on the heat.
- Top it with a mix of baby spinach, chopped parsley and basil, a pinch of pepper, and 2 slices of toasted wholewheat bread.
Notes
- the whole wheat bread is optional and not included in the nutrition calculation.
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 17g | Protein: 6g | Fat: 11g | Sodium: 77mg | Potassium: 764mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4062IU | Vitamin C: 82mg | Calcium: 100mg | Iron: 3mg
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