Vegetable Bisque( lacto vegetarian, low carb, low fat, gluten free and FILLING!)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 42.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 227.0 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.8 g
- Protein: 3.6 g
View full nutritional breakdown of Vegetable Bisque( lacto vegetarian, low carb, low fat, gluten free and FILLING!) calories by ingredient
Introduction
This is my secret weapon for taking care of the munchies( you can seriously eat all 12 servings and you'll be getting 500 CAL! TOTAL! But you will be so full you'll fee like bursting WAY before that! This is also a KILLER way to use old vegetables that need to be used..basically any veg can be put in- cabbage is a filler that helps bulk the bisque p- but other than that- broccoli, cauliflower, squash, ANY ( non wet) veg can be used. I wouldn't use tomatoes because they are too liquid...and "IF" you decided to use cucumbers- I would wait until the initial cooked part of the soup has cooled off and been chilled before pureeing the cukes in with the other veggies. You can even used cooked or canned beans like white beans or chickpeas if you want a thicker consistency. ( rinse them well) But other than that - it's all good~ Just remember to adjust your calories for whatever you change...But then again unless you add beans- any calorie count alteration is going to be insignificant! This is also Vegetarian*lacto( but you could sub tofu for the yogurt) ,It's Fat Free, and for a soup VERY low sodium! What's not to like! This is my secret weapon for taking care of the munchies( you can seriously eat all 12 servings and you'll be getting 500 CAL! TOTAL! But you will be so full you'll fee like bursting WAY before that! This is also a KILLER way to use old vegetables that need to be used..basically any veg can be put in- cabbage is a filler that helps bulk the bisque p- but other than that- broccoli, cauliflower, squash, ANY ( non wet) veg can be used. I wouldn't use tomatoes because they are too liquid...and "IF" you decided to use cucumbers- I would wait until the initial cooked part of the soup has cooled off and been chilled before pureeing the cukes in with the other veggies. You can even used cooked or canned beans like white beans or chickpeas if you want a thicker consistency. ( rinse them well) But other than that - it's all good~ Just remember to adjust your calories for whatever you change...But then again unless you add beans- any calorie count alteration is going to be insignificant! This is also Vegetarian*lacto( but you could sub tofu for the yogurt) ,It's Fat Free, and for a soup VERY low sodium! What's not to like!Number of Servings: 12
Ingredients
-
Half a head of napa cabbage- chopped
8oz carrots chopped- or baby whole
1 lb asparagus( woody stems chopped off) washed and chopped into bite size pieces
2 fist size onions - chopped
1 3inch long jalapeno pepper- seeded and chopped
appx 10 cups water( enough to cover veggies)
1 to 1 1/2 Tbls Fresh Lime juice
1 teas sea salt
6-8oz fat free greek yogurt( like fage)
Directions
Place 10 cups water and salt in large pot- add Cabbage, onions, pepper and carrots( hold off on the asparagus) Bring to a boil and allow to cook 10 min or until cabbage and carrots are done. Add asparagus and cook 2-3 minutes until it is crisp tender and still bright green. ** the broth at this point will be spicey! Once you puree it- the heat will tone down!
Puree n a blender in batches- puree the yogurt in with one of the batches. Once everything is blended smooth- add lime juice to taste. You can also add hot sauce or additional salt if needed. Serve chilled with carrot or celery sticks and hummus on the side.
Serving Size: makes 12 servings of 1 cup each
Number of Servings: 12
Recipe submitted by SparkPeople user BIGOLEDIVA.
Puree n a blender in batches- puree the yogurt in with one of the batches. Once everything is blended smooth- add lime juice to taste. You can also add hot sauce or additional salt if needed. Serve chilled with carrot or celery sticks and hummus on the side.
Serving Size: makes 12 servings of 1 cup each
Number of Servings: 12
Recipe submitted by SparkPeople user BIGOLEDIVA.
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