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Soup, Vegetarian

All Vegetable Soup

Continuing with my soup theme I decided to go super healthy with this one and go for a dairy free, gluten free, low carb, low calorie concoction. The recipe I found has been adapted from the Weight Watchers Zero Point Vegetable Soup and you can find the one I used here on the FatSecret website.

Ingredients:

  • 2.25 litres vegetable broth
  • 30ml lemon juice
  • 2 cups shredded cabbage (about a quarter of a medium white cabbage)
  • Black pepper & sea salt to taste
  • 2 tsps fresh thyme, chopped
  • 2 cups chopped broccoli, small florets (about one medium head)
  • 2 medium carrots, chopped
  • 2 cups cauliflower, small florets (about one medium head)
  • 1 stalk medium celery, diced
  • 2 cups swiss chard, chopped (use baby spinach if you can’t source)
  • 2 cloves garlic
  • 1 medium onion, chopped
  • 2 tbsps fresh parsley, chopped
  • 2 small courgettes, diced
  • 1 medium red pepper, diced

Method of Preparation:

  1. Put garlic, vegetables, thyme and broth into a large soup pot.
  2. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
  3. Stir in parsley; season to taste with salt, pepper and lemon juice (optional).

That’s it. All the time goes into the prep of the veg but honestly if you’re half capable with a knife it won’t take more than 20 minutes to get it all done which makes it a total of about 45 mins to produce a lot of soup. The original recipe says to only add 1.5l of stock but that was nowhere near going to cover all the veg. Some people might suggest adding water but why dilute the stock?

A Great Broth

A Great Broth

As usual I use the Knorr Stock Pots, for a light stock you mix one pot with 750ml of boiling water so it just means using 3 for this recipe.

When it was cooked it was quite bland so I added about a tablespoon of pepper and about the same of salt. At this point it tasted pretty good but then the magic ingredient, the lemon juice (which I’ve never used like this before), was added. This created a lovely depth of flavour without an obvious citrus kick.

Essentially people, what you have here is a delicious and very filling soup that’s very easy to prepare and it won’t cost you much in terms of cash or calories. As the writer on FatSecret suggests you could blend this down but I think it’s delicious as a broth with the chunky veg through it.

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