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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. Cook for five minutes, stirring occasionally.

In a small saucepan, make broth according to instructions on package.

To the large pot, add the roasted corn, sweet potato, canned tomatoes, fresh tomatoes and green chiles. Stir for a minute and then add in the broth. Stir well, 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. Add salt, pepper and agave. Taste and adjust accordingly. Heat through gently; don't boil. Just before serving, add the cilantro and lime juice.

Recipe adapted from Gluten Free Goddess

Makes 8 servings. Serving size 1.0bowl.

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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