Low-Cal Veggie Soup

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, low-cal veggie soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Low-Cal Veggie Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Low-Cal Veggie Soup is something which I have loved my whole life. They are nice and they look fantastic.

Find Out Why Every Judge On Dragons'den Backed This Amazing Supplement. Huge Selection on Second Hand Books. First you start with the mushrooms and the spices. Saute them in a large soup pot.

To get started with this 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 cook it.

The ingredients needed to make Low-Cal Veggie Soup:
  1. Make ready Prep Items
  2. Prepare 1 head cabbage
  3. Prepare 1⁄2 large onion
  4. Get 3 stick celery
  5. Make ready 1 white leek
  6. Get 5 stick carrots
  7. Make ready 1 small zuchinni
  8. Prepare 1 clove garlic
  9. Prepare 3 leaves of cabbage
  10. Get 1 cup leftover rice
  11. Prepare 2 cup water
  12. Prepare 2 cup chicken or beef broth
  13. Take 2 tsp extra virgin olive oil
  14. Take 1 bunch fresh green beans
  15. Make ready 1 box mushrooms
  16. Take Sachet
  17. Take 1 bay leaf
  18. Take 1 whole clove
  19. Prepare 1 tsp white pepper
  20. Prepare 1 tsp thyme
  21. Get 2 tbsp cilantro

Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well.

Steps to make Low-Cal Veggie Soup:
  1. Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts.
  2. Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden.
  3. Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins.
  4. After 10 mins. add water and broth. Bring to boil.
  5. Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered.
  6. Remove sachet. Add salt and pepper to taste and it 's ready to serve!

Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well. Sauté the celery and onion in an oiled stockpot until softened. Add the garlic and cook until fragrant. Add in the cabbage, peppers, carrots, green beans, and mushrooms, and sauté until the vegetables begin to soften.

So that’s going to wrap it up for this special food low-cal veggie soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!