Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, low-cal veggie soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Low-Cal Veggie Soup is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Prepare Prep Items
  2. Get cabbage
  3. Make ready onion
  4. Prepare celery
  5. Get white leek
  6. Make ready carrots
  7. Make ready zuchinni
  8. Get garlic
  9. Make ready leaves of cabbage
  10. Get leftover rice
  11. Take water
  12. Take chicken or beef broth
  13. Take extra virgin olive oil
  14. Take fresh green beans
  15. Make ready mushrooms
  16. Make ready Sachet
  17. Make ready bay leaf
  18. Make ready whole clove
  19. Take white pepper
  20. Get 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’s going to wrap it up for this special food low-cal veggie soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!