This is a hearty veggie soup that you can make and enjoy with a loved one, or freeze half to enjoy another time. Pre-made marinara sauce added at the end saves time and while boosting flavor and texture.
Prep Time: 5 minutes
Cooking Time: 40 minutes
4 tablespoons olive oil
1 medium zucchini, ends removed & diced
2 medium celery stalks, diced
1 small carrot, peeled & diced
1 medium fennel bulb, rib removed & diced
2 cups shredded green cabbage
1 teaspoon sea salt
¼ teaspoon black pepper
2 medium garlic cloves, peeled & minced
1 cup marinara sauce
½ cup veggie stock
Preheat oven to 400 degrees Fahrenheit.
Arrange all veggies and garlic on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with sea salt and black pepper and toss.
Roast in the oven until the veggies are soft and have begun to brown, about 30 minutes.
Remove from the oven and transfer to a soup pot. Bring to medium heat and stir in marinara sauce and veggie stock.
Serve between two, storing any leftovers in the fridge for up to 5 days.
Net Carbs: 15