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Healthy Recipes > Soups & Salads > Vegetable Medley Soup

Vegetable Medley Soup

Cook Time

60 minutes


Vegetable Medley Soup

Publish Date: December 05, 2013


Heat the olive oil in a large soup pot over medium heat. Stir in the cumin and chili powder; cook for one minute. Add the garlic and onion. Stir and cook for five minutes.

Add the roasted corn, sweet potato, canned tomatoes, fresh tomatoes, and green chiles. Stir for a minute and then add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, approximately 20 minutes.

Add the coconut milk and cooked chicken. Stir and season with sea salt and ground pepper to taste. Add a drizzle of organic raw agave to taste. Heat through gently; don't boil. Just before serving, add the cilantro and lime juice.

Makes 8 servings. Serving size 1.0 bowl.

Nutritional Breakdown (per serving):

Calories 213, Protein 15 grams, Total Fat 5 grams [Saturated Fat 2 g, Trans Fat 0, Monounsaturated Fat 2 g, Polyunsaturated Fat 0.5 g], Carbohydrates 31 grams, Fiber 3 grams, Sodium 355 mgs

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