Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, low-cal veggie soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Low-Cal Veggie Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Low-Cal Veggie Soup is something that I have loved my whole life.

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.

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