Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, low-cal veggie soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lose Belly Fat Fast,No Exercise & No Dieting! ". If You Want To Lose That Weight, Looking At This One Method Change Your Life Forever Low Carb Vegetable soup recipe First you start with the mushrooms and the spices. Saute them in a large soup pot. Once the mushrooms are almost cooked, add in the vegetables, tomato paste, water and bouillon.

Low-Cal Veggie Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Low-Cal Veggie Soup is something which I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Low-Cal Veggie Soup:
  1. Get Prep Items
  2. Get 1 head cabbage
  3. Prepare 1/2 large onion
  4. Make ready 3 stick celery
  5. Make ready 1 white leek
  6. Make ready 5 stick carrots
  7. Prepare 1 small zuchinni
  8. Take 1 clove garlic
  9. Take 3 leaves of cabbage
  10. Get 1 cup leftover rice
  11. Take 2 cup water
  12. Take 2 cup chicken or beef broth
  13. Make ready 2 tsp extra virgin olive oil
  14. Prepare 1 bunch fresh green beans
  15. Take 1 box mushrooms
  16. Prepare Sachet
  17. Take 1 bay leaf
  18. Make ready 1 whole clove
  19. Prepare 1 tsp white pepper
  20. Make ready 1 tsp thyme
  21. Prepare 2 tbsp 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. Carrots and Russet potatoes blend together with minced ginger and cayenne to create this ultra creamy yet low-cal consommé. 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. The recipe is modifed from a food magazine article.

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