This healthy vegetable soup is a great way to repurpose leftovers. The recipe calls for leftovers from two other recipes--Roasted Butternut Squash & Root Vegetables and the chicken from Chicken Kebabs with Warm Cabbage-Apple Slaw (see Associated Recipes). With the help of those two recipes, this soup come together in less than 15 minutes for a fast and delicious meal. The coconut milk broth would work well with other vegetables and with chickpeas for a vegetarian version.

Source: What to Eat with Diabetes 2019


Recipe Summary

10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Combine vegetables, coconut milk, garlic powder, salt and pepper in a blender or food processor. Puree until smooth, adding 1 to 2 tablespoons water if needed to reach desired consistency.

  • Transfer the vegetable mixture to a small saucepan. Cook over medium heat, stirring frequently, until heated through, 3 to 5 minutes. Top with chicken.

Nutrition Facts

1 1/2 cups soup & 1/2 cup chicken
402 calories; protein 26.5g; carbohydrates 37.4g; dietary fiber 9.6g; sugars 8.5g; fat 17.2g; saturated fat 7.7g; cholesterol 59.5mg; vitamin a iu 22492.6IU; vitamin c 38.1mg; folate 84.1mcg; calcium 115.8mg; iron 2.3mg; magnesium 91.1mg; potassium 980.5mg; sodium 518.1mg; thiamin 0.3mg.

3 lean protein, 3 vegetable, 2 1/2 fat, 1 starch