PCOS Vegan Spanish Recipes: Lunch - Vegan Spanish Soup
Nutrition per Serving
250
Calories
15g
Protein
30g
Carbs
10g
Fat
Grocery list: Olive oil, onion, garlic, bell pepper, zucchini, tomatoes, vegetable broth, paprika, salt, pepper. Low GI ingredients: Olive oil, onion, garlic, bell pepper, zucchini, tomatoes.
Ingredients
1 tablespoon olive oil (15ml), 1 onion, chopped, 2 cloves garlic, minced, 1 bell pepper, chopped, 1 zucchini, chopped, 1 cup chopped tomatoes (240g), 1 cup vegetable broth (240ml), 1 teaspoon paprika, Salt and pepper to taste
Instructions
1. Heat the olive oil in a pot over medium heat. 2. Add the onion, garlic, and bell pepper, cook until softened. 3. Add the zucchini and tomatoes, cook for another 5 minutes. 4. Add the vegetable broth, paprika, salt, and pepper. 5. Bring to a boil, then reduce heat and simmer for 20 minutes.
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