Veggie Soup- French Women Don't Get Fat
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 239.3
- Total Fat: 9.2 g
- Cholesterol: 15.6 mg
- Sodium: 203.5 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 9.7 g
- Protein: 5.8 g
View full nutritional breakdown of Veggie Soup- French Women Don't Get Fat calories by ingredient
Introduction
This is a recipe out of the book "French Women Don't Get Fat" It is absolutely excellent! You get in all of your veggies and it tastes sublime. This is a recipe out of the book "French Women Don't Get Fat" It is absolutely excellent! You get in all of your veggies and it tastes sublime.Number of Servings: 8
Ingredients
-
2 Potatoes
1 Onion peeled and Chopped
2 Cloves of Garlic
salt & Pepper
4 Leeks- the white and tender green parts only
1/2 small cabbage
3 celery ribs
2 turnips
4 carrots
4 TBSP butter
4 sprigs of parsley
3 sprigs of thyme
2 Bay Leaves
Directions
Peel, Wash and roughly slice the potatoes. Place in small pot with garlic & onion cover with water add a dash of salt and pepper and bring to boil. Reduce and simmer until veggies get tender.
Wash the remaining veggies and dice them. Melt the Butter & Olive Oil in a Separate Large pot (5 qt Dutch Oven or Larger) Put cleaned veggies in, salt and pepper to taste, and sweat them for approximately 5-10 min.
Add the can of tomatoes and the potato mixture to the pot. Make sure the liquid covers the veggies, if not add more water. Stir in Parsley, Thyme & Bay leaves. Cook until all the veggies are tender.
When veggies tender, Drain and Reserve liquid. Add the veggies back into the pot and either use a stick blender to puree or use a blender and blend in small batches (Believe me the stick blender is WAY EASIER) Once veggies are pureed thin the soup with the reserve liquid to the consistency you like (I usually add all the liquid back in).
Season to Taste.
Serves 8-12
Number of Servings: 8
Recipe submitted by SparkPeople user BELLYDANCEHAPPY.
Wash the remaining veggies and dice them. Melt the Butter & Olive Oil in a Separate Large pot (5 qt Dutch Oven or Larger) Put cleaned veggies in, salt and pepper to taste, and sweat them for approximately 5-10 min.
Add the can of tomatoes and the potato mixture to the pot. Make sure the liquid covers the veggies, if not add more water. Stir in Parsley, Thyme & Bay leaves. Cook until all the veggies are tender.
When veggies tender, Drain and Reserve liquid. Add the veggies back into the pot and either use a stick blender to puree or use a blender and blend in small batches (Believe me the stick blender is WAY EASIER) Once veggies are pureed thin the soup with the reserve liquid to the consistency you like (I usually add all the liquid back in).
Season to Taste.
Serves 8-12
Number of Servings: 8
Recipe submitted by SparkPeople user BELLYDANCEHAPPY.