Low Calorie Vegetable Soup With Zucchini Noodles Food

VERY LOW CALORIE VEGETABLE SOUP

Steps:

• 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. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
• This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.

LOW CALORIE VEGETABLE SOUP WITH ZUCCHINI NOODLES

Steps:

• In a large stock pot or Dutch oven heat the oil over medium-high heat. When the surface is rippling add the onion, cook, until it become translucent.
• Add the garlic and cook for another minute.
• Add the carrots, celery, red beans, diced tomatoes and vegetable broth; bring to a boil, then reduce heat to low and simmer for 20 minutes.
• After 20 minutes, add the red cabbage, stir to combine and continue cooking for 10 minutes.
• After 30 minutes, remove from heat. Add the zucchini noodles, let it sit for 5 minutes so that the noodles become tender.
• Stir in the Italian Seasoning. Salt and pepper to taste.
• Serve hot in a bowl garnish with fresh parsley.

VEGETABLE BEEF SOUP--LOW CARB/LOW FAT

Steps:

• Put beef, chopped onion, garlic, bay leaf and water in soup pot; cook until beef is tender.
• Add celery, tomatoes, V8 juice, zucchini, carrots, green beans, cabbage & okra if using.
• Cook until all vegetables are done, add salt & pepper to taste if needed.

HERBED ZUCCHINI NOODLES (LOW-FAT)

Steps:

• Carefully drag a vegetable peeler the length of the zucchini to create
• long strands. Discard centers with the seeds.
• Heat a large nonstick saute pan over medium heat with the butter.
• Add the zucchini and quickly toss to coat with the butter.
• Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.
• Add the egg noodles. Toss once again until pasta is warmed through but zucchini
• remains crisp tender.
• Taste and adjust flavor with salt and pepper.
• Sprinkle with Parmesan.

WW LOW CALORIE VEGETABLE SOUP

Steps:

• Chop all vegetables.
• Put garlic, onion, celery, onion in large pot with cooking spray and stir fry for 2-5 minutes.
• Add the remainder of the ingredients to mixture.
• Simmer for 20-30 minutes.
• Enjoy.

EASY LOW FAT CURRIED ZUCCHINI SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft.
• Add the garlic and curry powder, stirring until fragrant. (2 minutes).
• Add the zucchini, potato, and broth. Bring to a boil; reduce heat and simmer until potatoes are tender.
• Puree the soup (preferable in batches) in a blender until smooth, serve immediately OR let cool and refrigerate in an airtight container until chilled. Taste great cold OR hot.
• I personally used an immersion blender, which worked wonderfully and is a lot easy with less dishes to clean later.

LOW-FAT VEGETABLE SOUP

Steps:

• Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
• Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
• Bring mixture to boil.
• Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
• Strain cooking liquid into large saucepan; reserve vegetables.
• Place 3 cups vegetables in blender.
• Add 1/4 cup cooking liquid.
• Puree until smooth.
• Stir puree into remaining cooking liquid in saucepan.
• Return remaining vegetables to cooking liquid.
• Season to taste with salt and pepper.
• (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
• Ladle into bowls.
• Sprinkle with additional parsley.
• Serves 8.