Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, low-cal veggie soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Low-Cal Veggie Soup is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Low-Cal Veggie Soup is something that I have loved my whole life. They are fine and they look wonderful.

Find Out Why Every Judge On Dragons'den Backed This Amazing Supplement. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Low Carb Vegetable soup recipe First you start with the mushrooms and the spices.

To get started with this particular recipe, we have to prepare a few components. You can cook low-cal veggie soup using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Low-Cal Veggie Soup:
  1. Make ready Prep Items
  2. Make ready 1 head cabbage
  3. Take 1/2 large onion
  4. Take 3 stick celery
  5. Get 1 white leek
  6. Prepare 5 stick carrots
  7. Get 1 small zuchinni
  8. Take 1 clove garlic
  9. Get 3 leaves of cabbage
  10. Prepare 1 cup leftover rice
  11. Get 2 cup water
  12. Make ready 2 cup chicken or beef broth
  13. Make ready 2 tsp extra virgin olive oil
  14. Prepare 1 bunch fresh green beans
  15. Prepare 1 box mushrooms
  16. Prepare Sachet
  17. Get 1 bay leaf
  18. Take 1 whole clove
  19. Prepare 1 tsp white pepper
  20. Get 1 tsp thyme
  21. Prepare 2 tbsp cilantro

Super low cal and gluten free, the soup broth is made using whizzed up peeled zucchini, cauliflower and onion. Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand).

Instructions to make Low-Cal Veggie Soup:
  1. Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts.
  2. Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden.
  3. Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins.
  4. After 10 mins. add water and broth. Bring to boil.
  5. Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered.
  6. Remove sachet. Add salt and pepper to taste and it 's ready to serve!

It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand). When we are trying to cut back (usually in January after the holidays) we enjoy a small bowl of this vegetable. It's garnished with honey cream, a fusion of honey and sour cream (our low-fat rendition uses Greek yogurt instead), which complements the carrot. Replace half of the nondairy milk with vegetable broth to make the soup more savory, and top with fresh herbs and toasted pumpkin seeds for some added texture.

So that is going to wrap this up for this special food low-cal veggie soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!