Cuisine: gluten free, soy free, tree nut free, vegan
Servings: 1-2 servings
Author: Kim-Julie Hansen
Ingredients
For the Cooked Veggie Mix (makes 4 servings):
1large onionchopped
2garlic clovesminced
2tablespoonsolive oil
1zucchinidiced
1bell pepperdiced
1cupBrussels sproutshalved
2celery stalkschopped (I substituted shredded cabbage, because it's what I had)
2carrotschopped
2green onionschopped
1/2teaspoonsea salt
Pinchof ground black pepper
For the Corn & Tomato Soup (makes 1 generous or 2 small servings):
1serving Cooked Veggie Mixabove
1cupcorn kernels
2/3cupdiced tomatoes
1/2cupveggie broth
Sea salt and ground black pepper
1avocadodiced
Fresh herbs of choicefor garnish
1teaspoonolive oil
Instructions
To make the Cooked Veggie Mix, sauté the onion and garlic in the oil in a large pan or pot over medium to high heat for 2 minutes. Add all of the remaining ingredients and cook for another 7 minutes. Let cool and store in an airtight container in the fridge.
To make the soup, cook the veggie mix, corn, tomatoes, and broth in a pot over medium to high heat for 5 minutes. Transfer to a bowl. Season with salt and pepper. Top the soup with the avocado, herbs, and a drizzle of olive oil.