Low-Cal Veggie Soup
Low-Cal Veggie Soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, low-cal veggie soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Low-Cal Veggie Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Low-Cal Veggie Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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

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.

Instructions 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!

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! It has added red pepper and ginger, and is deliciously smooth.

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