Ingredients
Scale
- 2 cups vegetable broth
- 1 cup cooked chicken breast or tofu (for vegan option)
- 1 cup chopped spinach
- 1/2 cup diced carrots
- 1/2 cup sliced celery
- 1/2 cup diced zucchini
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced carrots, celery, and zucchini; sauté until tender.
- Pour in vegetable broth and bring to a boil.
- Add cooked chicken or tofu and spinach, simmer for 10 minutes.
- Season with salt and pepper, garnish with herbs, and serve hot.
Notes
Feel free to customize with your favorite vegetables or proteins. For a thicker soup, blend a portion of it before serving. Perfect for meal prep and quick healthy lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten-Free, Dairy-Free, High-Protein
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg