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4 servings

2 tbsp olive oil
½ chopped onion
1 cup diced carrots
1 cup diced zucchini
1 cup frozen chopped green beans
1 cup frozen peas
1 cup diced butternut squash
1 cup whole grain small pasta
1 cup homemade tomato sauce (recipe in Recipe Book)
1 ½ L low-sodium chicken broth
1 tsp sea salt
pepper to taste
1 tsp oregano
½ tsp complete seasoning
½ tsp paprika
¼ tsp garlic powder
1 tbsp freshly chopped cilantro

In a pot heat the oil and cook onion and carrots for 6-7 minutes.

Add zucchini, green beans, peas, butternut squash, pasta, tomato sauce and chicken broth. Stir and season with salt, pepper, oregano, complete seasoning, paprika and garlic.  Reduce heat to low and simmer for 10-12 minutes. 

Remove from heat and pour soup in bowls and garnish with cilantro. Serve immediately. 

Per serving 450 gr
Cal: 253.8 P: 10.3 F: 7.3 Cb: 35.6

3 servings

1 tbsp olive oil
1 onion finely diced
1 garlic clove, minced
1 tbsp ginger, minced
2 cups bone broth
1 small broccoli head cut in florets
2 cups zucchini, diced
1 celery stick, chopped
1 tsp sea salt
pepper to taste
1 cup fresh spinach leaves
1 cup fresh cilantro leaves
1/2 lemon juice
freshly ground black pepper
toasted sesame seeds to garnish

Heat the oil in a medium soup pot, add the onion and sauté for 5 minutes. Add the garlic and ginger and cook for another minute. Add the bone broth, broccoli, zucchini and celery. Season with oregano, thyme, salt and pepper. Bring to simmer, then lower heat and simmer for 10 minutes. Add spinach and cilantro, simmer for 1 minute and remove from heat. Add lemon juice. Insert an immersion blender and process to obtain a smooth liquid. Garnish with sesame seeds. Serve immediately.

Per serving (200ml app.)
Cal: 147         P: 10.3          F: 4.4         Cb: 9.8
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