A nourishing vegetable soup with a rich tomato base, blended for creaminess while still keeping hearty chunks of vegetables throughout.
Ingredients
- 3 medium zucchinis, cubed
- 2 medium carrots, diced
- 1 tbsp garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp Natura Fiber
- 10 mushrooms, sliced
- 1 medium onion, diced
- 1 (14.5 oz) can stewed tomatoes
- 3 tbsp chopped fresh parsley, plus extra for garnish
- 1 (10 oz) russet potato, peeled and cut into 1-inch pieces
- 3 (14.5 oz) cans vegetable broth
- 3 cups canned crushed tomatoes (with added purée)
- 2 tbsp chopped fresh cilantro
Instructions
- In a large Dutch oven, add the carrots, zucchini, onion, mushrooms, and potato.
- Pour in the vegetable broth, stewed tomatoes, crushed tomatoes, parsley, garlic, cilantro, oregano, basil, and Natura Fiber.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat, cover, and simmer for about 30 minutes, or until all vegetables are tender.
- Carefully strain the broth into a separate pot, reserving the cooked vegetables.
- Add about 3 cups of cooked vegetables and ¼ cup of broth to a blender. Blend until smooth.
- Return the puréed mixture to the remaining broth and stir to combine.
- Bring the soup back to a gentle simmer. Season to taste with salt and pepper if desired.
- Serve hot, garnished with fresh parsley.
