PCOS Greek Paleo Recipes: Lunch - Paleo Greek Soup
Nutrition per Serving
300
Calories
15g
Protein
25g
Carbs
10g
Fat
Grocery list: Diced tomatoes, vegetable broth, onions, bell peppers, zucchini, eggplant, olive oil, dried oregano, salt, and pepper. Low GI ingredients: tomatoes, onions, bell peppers, zucchini, eggplant.
Ingredients
1 cup of diced tomatoes (240g), 2 cups of vegetable broth (480ml), 1/2 cup of chopped onions (75g), 1/2 cup of chopped bell peppers (75g), 1/2 cup of chopped zucchini (75g), 1/2 cup of chopped eggplant (75g), 1 tbsp of olive oil (15ml), 1 tsp of dried oregano (1g), Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. 2. Add the onions and bell peppers, sauté until softened. 3. Add the zucchini and eggplant, continue to sauté for another 5 minutes. 4. Add the diced tomatoes and vegetable broth, bring to a boil. 5. Reduce heat and simmer for 20 minutes. 6. Season with oregano, salt, and pepper. 7. Serve hot.
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