7 Minute Vegetable Soup Food

VEGETABLE SOUP DIET RECIPE

Steps:

• In a large pot drizzle in the olive oil, and turn the heat to medium
• Once the oil is nice & hot, add in the onions and cook for 2 minutes.
• Add in the garlic, and cook for about 1 more minute.
• Add in the carrots, and bell peppers. Stir and cook for 3 minutes.
• Now add in the tomato paste, and pour in the tomatoes with juice, and broth.
• Stir the ingredients, then add in the bay leaves and seasonings.
• Simmer for 8 - 10 minutes.
• Toss in the broccoli , cauliflower, and zucchini.
• Simmer until tender.
• Fish out the bay leaves.
• Serve & enjoy!

7-MINUTE VEGETABLE SOUP

Steps:

• Spray a medium saucepan or large non-stick skillet with cooking spray and place over medium-high heat; add onion and saute briefly; add garlic and saute until onion and garlic are golden brown.
• Add tomato sauce and tomatoes; chop tomatoes, coarsely with a spatula; add vegetables; season with basil.
• Heat until vegetables are cooked through; this soup may also be made in the microwave; serve with a good whole grain bread or crusty rolls.

30 MINUTE VEGETABLE SOUP

Steps:

• Chop all ingredients, add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.
• Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming).
• Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
• When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own.
• After it has decompressed (such as when your safety lock has dropped), open and enjoy.

SEVEN VEGETABLE SOUP

Steps:

• Combine all ingredients in slow cooker EXCEPT creamed spinach and cheese.
• Cover: cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender.
• Increase heat setting to High.
• Just before serving, stir thawed spinach into hot soup mixture, stirring constantly.
• Cook, stirring occasionally until soup is thickened (6 to 10 minutes).
• To serve, spoon into individual serving bowls, sprinkle with cheese.
• +++Okay, now here is how I did it: Everything went into a 8 quart pot on stove, except spinach and cheese cook on medium-low for 7-8 hours.
• Stir occasionally.
• Will serve with the cheese.
• As I said, I'm cooking it now!
• Will go great with cornbread and sweet potatoes!

7 DAY SOUP DIET (MY VERSION)

Steps:

• Coat pan with nonstick spray. Over medium high heat add carrots, celery, onions, and garlic. Cook stirring occasionally, 5 minutes. Add remaining ingredients. Heat to boiling. Reduce to low, cover and simmer, stirring occasionally, 15 minutes.
• Day 1. Soup + fruit: all you want-EXCEPT banana. (Juice)
• Day 2. Soup + fresh vegetables (salads, etc): all you want. One large baked potato + butter for dinner. NO fruit.
• Day 3. Soup + fruit + veggies: all you want. NO potatoes.
• Day 4. Soup + bananas (at least 3) + skim milk: all you want.
• Day 5. Soup + beef (up to 20 oz) + 6 tomatoes.
• Day 6. Soup + beef (2, 3 steaks) + green leafy veggies: all you want. NO potatoes. (Veal, beef, chicken).
• Day 7. Soup + brown rice + unsweetened fruit juice + veggies: all you want.
• - I found this French version in the Net: 1 cabbage (green, purple, frisé, Chinese), 4 garlic cloves, 6 large onions, 2 boxes of tomatoes (peeled), 2 bell peppers, 5 carrots, one celery, 1 bunch of parsley, 3 L water, spices. Blanche cabbage 25 minutes. Cut everything in small pieces. Bring to a boil. Close and cook on low until soft.
• - The recipes are just guidelines. I don't like leeks and they're a bit too expensive too, so don't use them. I added lots of garlic and onion (sautéed in a bit of olive oil), and herbs. Sprouts are a great addition, sprinkled just before eating. Once I added 1 tbsp of my favorite bottled salsa (Herdez) and a handful of chopped cilantro to my dish. When I was desperately hungry I ate some nuts (they do fill you up and are "good" fat) and once a thin slice of Mexican fresh cheese (low on fat). After the diet I kept carbs low, ate only sprouted bread, tortillas and chapatis (Ezekiel, Genesis, etc), or whole grain/brown rice bread. I use Splenda and try to avoid cane/beet sugar. When you think you might kill for a taste of chocolate, try this "Low Carb 3 Minute Chocolate Cake": 1/4 cup soy flour; 1 tbsp cocoa powder (Nestlé Toll House); 1/4 tsp baking powder; 5 (1 g) packets Splenda; 2 tsp melted butter; 1 tbsp water; 1 egg. Blend flour, cocoa, baking powder, splenda in a 2-cup baking dish. Add water, butter and egg; blend thoroughly with fork. Cover with plastic wrap and cut a small vent in the top. Microwave on HIGH 1 min, until knife comes out clean. Cool or eat warm with whipped cream. (This does NOT taste like soy!) Try also the "South Beach Muffin": 1 large egg; 1 1/2 tsp Splenda; 1 tsp cinnamon (I mix cinnamon + nutmeg); 2 tsp plain fat-free yogurt; 1/2 tsp baking powder; 3 tbsp ground flax seeds. Spray microwave safe ramekin/bowl with cooking spray (or use muffin liner). Mix egg and splenda with fork until well combined; add yogurt, blend well. Mix in flaxseed, cinnamon and baking powder until well combined. Pour in ramekin; microwave on HIGH 1:30 minute (Note: dish should be no more than 1/2 full; these rise a lot.) Best served hot. Then, there is the "South Beach Diet Flax Cracker": 4 tbsp flax seed meal; 2 tbsp chicken broth; 2 tbsp water; spices; salt. Mix flax and liquid. Add spices + salt. Spread thin on parchment paper. Microwave 2-3 minutes. Serve with Hummus bi Tahine, low fat/carb dip or cheese. If you like chapatti-like breads, you will love this.