Best 6 Healthy Veggie Recipes

QUICK AND HEALTHY TURKEY VEGGIE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

HEALTHY 8 CHOPPED VEGGIE MIX

Steps:

• Add all ingredients to a food processor and process until chopped small and all the vegetables are of uniform size.
• For example, the carrots should be about 1/4" in size. In other words, you're not making cole slaw.
• Now go. Cook!

HEALTHY VEGGIE MINESTRONE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
• Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.

SUPER HEALTHY VEGGIE PITA PIZZA

Steps:

• Put pita bread on baking sheet. Brush with olive oil and sprinkle with garlic salt. Place tomato slices on pita bread, top with olive slices. Cover with sliced spinach and artichoke hearts. Sprinkle with italian seasoning and sprinkle cheese evenly over pita. Bake at 400 degrees for about 10 minutes. Slice into quarters and enjoy!

HEALTHY VEGGIE CURRY WITH GARLIC NAAN RECIPE BY TASTY

Steps:

• In a medium pot, combine the rice, water, coconut oil, and salt. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, until the water is absorbed. Once finished cooking, remove the rice from the heat and fluff.
• Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and potatoes are golden brown around the edges, about 10 minutes.
• Reduce the heat to medium. Add the remaining tablespoon of oil, the tomato paste, ginger, and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garam masala and curry powder and cook, stirring constantly, about 1 minute longer.
• Add cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.
• Add the tomatoes, chickpeas, water, and salt and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender, 10-15 minutes.
• Stir in the coconut milk and frozen peas. Cook until heated through, about 2 minutes longer. Remove from the heat.
• Meanwhile, in a large bowl, stir together the flour, salt, baking powder, and sugar. Create a well in the middle of the dry ingredients and pour in 1 tablespoon of melted ghee, the yogurt, skim milk, and a bit of the water. Mix until combined, adding more water as needed until the dough comes together.
• Transfer the dough to a lightly floured surface and knead until no longer sticky, then shape into a ball and divide into quarters. Roll out the dough portions to ¼ inch (6 mm) thick.
• In a small bowl, combine the remaining tablespoon of melted ghee with the garlic.
• Heat a bit of ghee in a medium nonstick pan over medium-high heat. Add a dough round and brush with the ghee and garlic mixture. Cook for 3-4 minutes, until the dough bubbles up and forms a nice brown crust, then flip and cook on the other side. Repeat with the remaining dough.
• Serve the curry over the rice with the naan on the side.
• Enjoy!

HEALTHY VEGGIE SCRAMBLE

Steps:

• Sautee veggies with non-fat cooking spray, add scrambled eggs, cook until done.