Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, low-cal veggie soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. This low calorie and low carb vegetable soup is my super tasty version of that cabbage soup everyone makes. It's full of flavor and healthy vegetables and easy to freeze. Vegetable soup is delicious, healthy and filling!
Low-Cal Veggie Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Low-Cal Veggie Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have low-cal veggie soup using 21 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Low-Cal Veggie Soup:
- Make ready Prep Items
- Prepare 1 head cabbage
- Make ready 1/2 large onion
- Make ready 3 stick celery
- Prepare 1 white leek
- Prepare 5 stick carrots
- Prepare 1 small zuchinni
- Prepare 1 clove garlic
- Take 3 leaves of cabbage
- Prepare 1 cup leftover rice
- Make ready 2 cup water
- Prepare 2 cup chicken or beef broth
- Make ready 2 tsp extra virgin olive oil
- Make ready 1 bunch fresh green beans
- Prepare 1 box mushrooms
- Get Sachet
- Make ready 1 bay leaf
- Prepare 1 whole clove
- Prepare 1 tsp white pepper
- Make ready 1 tsp thyme
- Make ready 2 tbsp cilantro
Super low cal and gluten free, the soup broth is made using whizzed up peeled zucchini, cauliflower and onion. Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot.
Steps to make Low-Cal Veggie Soup:
- Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts.
- Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden.
- Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins.
- After 10 mins. add water and broth. Bring to boil.
- Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered.
- Remove sachet. Add salt and pepper to taste and it 's ready to serve!
Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Minestrone isn't super-heavy soup to begin with, but this adaptation from Inspiralized makes it even lighter by replacing the standard pasta noodles with fresh spiralized zucchini. Add the garlic and cook until fragrant.
So that’s going to wrap it up for this exceptional food low-cal veggie soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
