4 Serves
45 Mins
In a large soup pot, heat the olives and sauté the mixed vegetables over medium heat until they begin to soften.
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Vitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
234 µg / 400 µgCalcium
353 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
1198 mg / 4,700 mgSodium
1459 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
23 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
Add the bay leaves, basil, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 to 30 minutes until the vegetables are completely tender.
Remove the pot from the heat and allow it to cool slightly. Carefully transfer the soup to a food processor and blend until smooth.
Return the blended soup to the pot and reheat gently. Serve hot, garnished with croutons and fresh basil leaves.
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