Tex-Mex Veggie Soup
Be the first to reviewThink of this soup like a giant healthy bowl of salsa for your chips. Yum!
Ingredients
Utensils
Stovetop, Peeler, Pot (small)
recipe
Step 1
Peel & mince the onion.
Step 2
Peel & dice the sweet potato.
Step 3
Heat a drizzle of oil in a pot over medium heat. Add the sweet potatoes & onions. Cook, stirring for 2 min.
Step 4
Add the crushed tomatoes, veggie stock & spices (optional).
Step 5
Reduce the heat to low, cover & simmer for 20 min.
Step 6
Peel the avocado & remove the pit. Chop the avocado into chunks.
Step 7
Serve the soup garnished with crumbled cheese, a squeeze of lime (optional), cilantro (optional) & avocado.
Step 8
Add hot sauce if you like a kick. Dip in your chips & enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 447 cal. |
| Fat | 24 g |
| Carbohydrates | 44 g |
| Protein | 9 g |
| Fiber | 9 g |
On average, one serving of the recipe "Tex-Mex Veggie Soup" contains 447 Energy, 24 g of Fat, 44 g of Carbohydrates, 9 g of Protein, 9 g of Fiber.
