Farmer’s Market Soup
  • 4 tomatoes, chopped
  • 3 carrots, chopped
  • 2 zucchini, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 yellow onionschopped
  • 1tablespoon fresh thyme, chopped; or 1 teaspoon dried
  • 2(32-ounce) containers salt-free vegetable stock
  • 2 vegetable bouillon cubes
  • 2 tablespoons low-sodium soy sauce
  • 5 cups water
  • 3 stalks celerychopped
  • 1cup kale, tough stems removed, leaves chopped
  1. Preheat oven to 350˚. Place chopped tomatoes, carrots, and zucchini on a parchment-lined roasting pan. Sprinkle with sea salt, pepper, and olive oil. Roast for 40 minutes.
  2. Meanwhile, in a soup pot, melt butter and add onions, garlic, and thyme; sauté for about 6 minutes. Add vegetable stock, bouillon cubes, soy sauce, and water.
  3. When roasted vegetables are done, add to soup pot, along with celery and kale. Season with sea salt and pepper. Simmer on low heat for about 15 minutes, until flavors are well combined.
Recipe Notes
Nutrition Facts
Farmer's Market Soup
Amount Per Serving
Calories 92
% Daily Value*
Cholesterol 3mg 1%
Sodium 250mg 10%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 92 cal, 4g (2g mono, 0g poly, 2g sat), 3mg chol, 2g protein, 11g carb, 2g fiber, 250mg sodium