Soup-kale,spinach,zucchini,cauliflower,cel
ery,pepper,tomato,onion
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 49.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 62.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 3.8 g
- Protein: 2.8 g
View full nutritional breakdown of Soup-kale,spinach,zucchini,cauliflower,celery,pepper,tomato,onion calories by ingredient
Introduction
All vegetable soup. You can add chicken meat to it, optional. All vegetable soup. You can add chicken meat to it, optional.Number of Servings: 9
Ingredients
-
1 large Onions, raw
225 grams Kale
120 grams Spinach, fresh
450 grams Zucchini
5 stalk, large (11"-12" long) Celery, raw
320 grams Cauliflower, raw or broccoli
.5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
.5 cup, chopped Green Peppers (bell peppers)
2 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 tbsp Parsley (optional, or other herbs of your choice)
Tips
I choose not to use oils so you can eat the soup cold. If you add oil, you will need to warm up the soup.
This is a low calorie soup that I take at work with me and I eat it as snacks or at lunch. I also eat it when I am hungry at home, and keeps me from eating other food that are loaded with calories.
For variations, you can add vinegar, or sour scream, or hot sauce.
Directions
This recipe is made in a 5-quart pot. Saute onion and kale in water until soft. Keep adding hot boiled water when it evaporates. Depending on how old is the kale, this make take from 15 minutes to 1 hour. When the kale is soft, add celery and water to cover the ingredients. Let it boil for 10-15 minutes. Add zucchini, complete again with water, and let it boil until soft. Add Cauliflower and let it boil for 5 minutes. Add the remaining ingredients: chopped pepper, spinach, and tomatoes. Complete with water until the pot is full. Give it another boil and top with fresh herbs. Remove from heat.
Serving Size: makes 9 portions, 2 cups each.
Serving Size: makes 9 portions, 2 cups each.