Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, low-cal veggie soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Browse new releases, best sellers or classics. Find Out Why Every Judge On Dragons'den Backed This Amazing Supplement. Low Carb Vegetable soup recipe First you start with the mushrooms and the spices. Saute them in a large soup pot.

Low-Cal Veggie Soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Low-Cal Veggie Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

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

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). When we are trying to cut back (usually in January after the holidays) we enjoy a small bowl of this vegetable.

Steps 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 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. This easy butternut squash soup recipe is completely dairy-free!

So that is going to wrap this up with this special food low-cal veggie soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!