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Vegetable and Flaxseed Soup

Big Fiber Load, this soup is rich in Protein, Omega-3 Fatty Acids, Zinc, Vitamin F (essential fatty acid) and high in Phytochemicals.

Total Serving: 2


  • Carrots, peeled and cut into small pieces 100gm
  • Celery stalks, diced 20gm
  • Zucchini, diced 25gm
  • Crushed Flaxseeds 25gm
  • Onion diced 50gm
  • Tomato paste 10gm
  • Garlic, crushed and minced, 1tsp Bay leaves 1
  • Dried basil 1/2tsp
  • Dried oregano 1/2 teaspoon
  • Extra virgin olive oil 5ml
  • Arrowroot powder dissolved in ¼ cup purified water (optional) 1 teaspoon

Nutritive value per serving:-

  • Calories (kcal) 132.4
  • Protein (g) 3.71
  • Fat (g) 7.32
  • Carbohydrate (g) 12.97
  • Fiber (g) 1.63
  • Calcium(mg) 78.65
  • Iron(mg) 1.70


  1. Heat the olive oil in a stock pot over medium heat.
  2. When olive oil is warm enough, put in flaxseeds, bay leaves, onion, carrots, celery basil and oregano.
  3. Stir frequently to prevent sticking.
  4. Use the medium heat as this will allow the vegetables to sweat and release their juices for seven to eight minutes.
  5. The medium heat will also toast the flax seeds.
  6. Add garlic and stir for an additional 2 to three minutes, ensuring the garlic turns to a light golden brown and does not burn.
  7. Add tomato paste to the soft vegetables, add 300ml water.
  8. Bring soup to a boil, and then reduce heat to simmer.
  9. Cover and simmer for 20 minutes. The last five minutes of simmering, put in zucchini and arrowroot powder mixture.