Low-Cal Veggie Soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, low-cal veggie soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Low-Cal Veggie Soup is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Low-Cal Veggie Soup is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have low-cal veggie soup using 21 ingredients and 6 steps. Here is how you can achieve it.

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

Topping this simple soup from As Easy as Apple Pie with a handful of roasted. 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. In a large pot cook onion & garlic over medium heat until slightly softened. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Super low cal and gluten free, the soup broth is made using whizzed up peeled zucchini, cauliflower and onion.

So that’s going to wrap this up with this special food low-cal veggie soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!