Nutrient-packed soup made with fresh garden greens.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.31 · €0.89/serving
- 1 1/2 tablespoons premium olive oilEst. price €0.12–€0.25
- 2 to 3 fresh garlic cloves, minced (crush with knife blade to release oils)Est. price €0.08–€0.15
- Salt and freshly ground pepper to tasteEst. price €0.01–€0.03
- 4 cups water with 2 vegetable bouillon cubes, or a flavorful stock of your choiceEst. price €0.00–€0.01
- 2 medium onions, quartered and thinly sliced (soak in cold water for extra crispness)Est. price €0.40–€0.80
- 2 medium tomatoes, finely dicedEst. price €0.60–€1.20
- 1/2 small head of thinly shredded napa or savoy cabbageEst. price €0.75–€1.50
- 2 cups of shredded dark green lettuceEst. price €0.50–€1.00
- 1/3 cup whole-grain raw couscousEst. price €0.20–€0.40
- 1 teaspoon high-quality curry powderEst. price €0.10–€0.20
Steps
- 1In a heatproof container, pour 2/3 cup of boiling water over the couscous. Cover the container and allow the couscous to stand until ready for use.
- 2Begin by heating oil in a large soup pot over medium-low heat. Once the oil is hot, add the onions and garlic to the pot. Sauté them until the onions turn golden brown.
Cultural note
The Green Garden Veggie Power Soup is a dish inspired by Mediterranean and Asian cuisines, combining flavors from both regions. The use of curry powder and lemon adds a unique twist to the vegetable soup, reflecting a fusion of different culinary traditions.
Seasonal note
This Green Garden Veggie Power Soup is best made in the spring and summer when fresh tomatoes, napa cabbage, lettuce, spinach, parsley, and scallions are in season. These vegetables are at their peak flavor and nutritional value during these seasons.
Health note
This soup is a nutritious choice, providing a good balance of protein, carbohydrates, and healthy fats. It is rich in fiber, vitamins A, C, and K, which support immune function, skin health, and blood clotting. The low calorie and sodium content make it a heart-healthy option as well.
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