We’re always on the lookout for quick and easy recipes that are delicious. So when we spied this Time-Saving Farmers Market Vegetable Soup recipe over on Fit Bottomed Mamas from Ivy Larson, author of Clean Cuisine: An 8-Week Anti-Inflammatory Nutrition Program that Will Change the Way You Age, Look & Feel, well, we just couldn’t resist sharing it. Ivy says it’s perfect for weight-loss, as it’s low-calorie, nutritionally dense and will keep you feeling full and energized!
Time-Saving Farmers Market Vegetable Soup Recipe
1 ½ pints cherry tomatoes, halved
2 tbsp plus 3 tsp cold-pressed extra virgin olive oil, divided
Unrefined sea salt and freshly ground black pepper, to taste
5 cloves garlic, chopped
1 large onion, finely chopped
4 carrots, finely chopped
4 celery ribs, finely chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
1 package (16 ounces) frozen cauliflower florets
1 box (9 ounces) frozen cut green beans
2 cans (15 ounces each) BPA-free canned garbanzo beans, rinsed and drained
1 c frozen petite peas
4 c baby organic spinach leaves
5 c organic vegetable broth
2 tbsp parsley, finely chopped
¼ c fresh lemon juice
1. Pre-heat the oven to 400°F. On a rimmed baking sheet, toss the tomatoes with 2 teaspoons extra virgin olive oil and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash with a potato masher.
2. Heat the remaining oil in a large heavy saucepan over medium heat; add the garlic, onion, carrots and celery and sauté 10 minutes, until vegetables are very soft. Add the fresh thyme and season with salt to taste. Stir in the frozen cauliflower and green beans and sauté 4 to 5 minutes. Add the beans and peas and sauté 1 minute. Add the spinach and cook until wilted, 1 minute. Add the mashed roasted tomatoes.
3. Add the vegetable broth. Raise heat to high and bring to a boil; cook for 7 to 8 minutes. Remove pot from heat and stir in the parsley and lemon juice. Adjust seasoning. Let soup sit for at least 15 minutes before serving. Serve warm.
Be sure to also read about why the beans in this recipe are extra awesome here. She kind of blew our minds with that beany info! —Jenn