Mixed Vegetable Soup is a warm, nourishing dish that delivers a powerful mix of vitamins, minerals, and antioxidants. Using a variety of seasonal vegetables ensures a balance of nutrients that promote heart health. Carrots provide beta-carotene, tomatoes contribute lycopene (known for reducing heart disease risk), and green beans offer fiber for cholesterol management.
The soup is simmered in vegetable broth, flavored with herbs, and thickened naturally without cream or butter, keeping it light and heart-friendly. Served with multigrain toast, it provides slow-digesting carbs and extra fiber.
This recipe makes a perfect dinner option for those seeking weight management, blood pressure control, and overall cardiovascular health.
Heat oil in a pot. Add onion and garlic, sauté until soft.
Add carrots, beans, peas, brocoli, zucchini, and tomato. Cook for 5 minutes.
Pour in vegetable broth, add pepper and oregano. Simmer 15 minutes.
Toast the bread with butter or ghee until golden brown.
Serve hot with multigrain toast on the side.
Tips and Tricks
- Use seasonal vegetables for maximum freshness.
- For thicker soup, blend half the mixture.
- Add lentils for extra protein.
Frequently Asked Questions
Yes, serve with brown rice or quinoa.
Yes, it keeps well for 1 month.
Yes, add turmeric or cumin for an Indian twist.
