Vegan Wedding Soup
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
6 c
Vegetable Broth
16 oz
vegan meatballs
2 c
kale
2 c
spinach
1 c
Carrots
1 cup
onion
2 cloves
garlic
2 tbsp
olive oil
1 teaspoon
salt
1 teaspoon
black pepper
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
Step 2
Add carrots to the pot and cook for another 5 minutes.
Step 3
Add vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Step 4
Add vegan meatballs to the pot and cook for 5 minutes.
Step 5
Add kale and spinach to the pot and cook until wilted.
Step 6
Season with salt and black pepper to taste.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 8.82 IU | 0.98% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 4.41 mg | 4.9% |
| Calcium | 0.882 mg | 0.18% |
| Iron | 1.323 mg | 0.26% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.441 mg | 2.94% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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