veggie rich soup
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
Submitted by: LOVINGREENS
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 .
Introduction
this is a "eat as much as u like recipe for weight watchersu 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
Serving Size: 10 1-cup servings
