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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 50.8
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 328.6 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.5 g

View full nutritional breakdown of veggie rich soup calories by ingredient
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veggie rich soup

Submitted by: LOVINGREENS

Introduction

this is a "eat as much as u like recipe for weight watchers
u can use any kinda vegetable u want.for the complexity of flavour,cooked veggies are blended in the end, leaving a rich flavoured soup . other flavours make up for less salt here .
this is a "eat as much as u like recipe for weight watchers
u can use any kinda vegetable u want.for the complexity of flavour,cooked veggies are blended in the end, leaving a rich flavoured soup . other flavours make up for less salt here .

Number of Servings: 10

Ingredients

    onion, chopped - 1 cup
    carrots,medium,chopped- 2
    celery , chopped- 1 cup
    ginger, minced-1/2 tbsp
    pumpkin,chopped-1 cup
    green bell pepper-1 cup
    red pepper-1 cup
    zucchini, unpeeled,chopped-2 cups
    spinach,frozen chopped- 1 cup
    tomato, chopped - 1/2 cup
    cilantro, fresh-1/2 cup
    dill,fresh- 1/2 cup
    mint , fresh,chopped- 1/2 cup
    oregano,thyme,paprika,basil(all dried)- 1 tsp
    black pepper-2 tsp
    paprika/red chilli flakes- 1 tbsp
    cider vinegar- 1/2 tbsp
    lemon juice, fresh squeezed- 2 tbsp
    olive oil- 1 tbsp
    water- 10 cups
    salt - to taste(1.5 tsp)

Tips

serve with rye bread (2 toasted slices fill u up nicely).
cook those vegetables only till soft, and not too much , before blending.


Directions

wash,chop all vegetbles .in a stock pot, take 1 tbsp olive oil, saute roughly chopped carrots onion celery and ginger. add salt and dried herbs. add water.add remaining cut vegetables. simmer on low flame for 30 minutes . check if vegggies are soft , then put them in a blender and pulse . return them to the pot . add vinegar; simmer for 5 minutes, add fresh herbs, lemon juice,mix well. turn off the flame. serve hot

Serving Size:  10 1-cup servings






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