Serving: 4
Serving Size: 1 cup
3 cups beefless vegetable broth
½ cup diced sweet potato, ½” cubes
½ cup brussel sprouts, cut into quarters
¼ cup diced tomatoes
1 tablespoon garlic, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoons sea salt
1 tablespoon corn starch + 1 tablespoon water, mix to make slurry
In a pot, simmer the beefless stock. Add seasonings and the sweet potatoes. Cook the sweet potatoes for 15-20 minutes or until cooked. Add the cornstarch slurry to thicken the soup. Add in the remaining vegetables and simmer another ten minutes until the brussel sprouts are cooked. When ready, serve hot.
Per serving: 42 calories, 1 grams fat, 1 grams protein, 12 grams carbohydrates, 1 grams dietary fiber