Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, low-cal veggie soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Low-Cal Veggie Soup is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Low-Cal Veggie Soup is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. 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. Take 1 head cabbage
  3. Get 1/2 large onion
  4. Get 3 stick celery
  5. Prepare 1 white leek
  6. Prepare 5 stick carrots
  7. Make ready 1 small zuchinni
  8. Get 1 clove garlic
  9. Take 3 leaves of cabbage
  10. Make ready 1 cup leftover rice
  11. Take 2 cup water
  12. Prepare 2 cup chicken or beef broth
  13. Make ready 2 tsp extra virgin olive oil
  14. Get 1 bunch fresh green beans
  15. Make ready 1 box mushrooms
  16. Take Sachet
  17. Prepare 1 bay leaf
  18. Take 1 whole clove
  19. Prepare 1 tsp white pepper
  20. Make ready 1 tsp thyme
  21. Make ready 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).

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 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 reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!