Nifs Too Healthy Vegetable Soup 1 Ww Pt Food
SPANISH HEALTHY VEGETABLE SOUP
Recipe video above. This is my version of the famous Zero Weight Watchers Points vegetable soup. Mine has 0.4 WW points but is much MUCH tastier! Spanish flavours inspired by the seasoning for homemade Chorizo (yes, really!), the broth of this soup is MUCh tastier than the Zero WW soup!!!
Provided by Nagi
Time 45m
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
- Add oregano and fennel seeds, cook for 2 minutes (lets flavour "bloom").
- Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
- Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
- Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
- Remove lid, adjust salt and pepper to taste.
- Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!
Nutrition Facts : ServingSize 391 g, Calories 112 kcal
WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP
This soup has been around for years! I taught Weight Watchers for 20 years and have been wildly endorsing this soup that long too! For WW Point followers, be aware that if you add starchy vegetables, you no longer have a 0 Point recipe. As well, if you use homemade stock, you may no longer have a 0 Point recipe. This recipe has a lot of "wiggle" room. I use home made chicken or turkey broth (very low sodium that way). Sometimes I'll use fresh spinach. In a pinch, I'll use canned green beans. I also like to play with the seasonings. I'll use fresh herbs from the garden when in season or I might try using hot sauce or pepper flakes to give it some heat. Also, try adding leftover chicken or shrimp but be sure to figure the points if you're following WW Points. This is a truly delicious, versatile and healthy dish!
Provided by Cucina Casalingo
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large sauce pan with non stick cooking spray.
- Saute garlic, onions and carrots for 5 minutes.
- Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
- Simmer for a about 5-10 minutes until all vegetables are tender.
- Add the zucchini and simmer for 5 minutes longer.
- Add frozen spinach and continue heating until the soup is steaming hot.
Nutrition Facts : Calories 50.4, Fat 1.1, SaturatedFat 0.2, Sodium 438.8, Carbohydrate 6.3, Fiber 2.3, Sugar 2.5, Protein 4.9
NIF'S TOO HEALTHY VEGETABLE SOUP - 1 WW PT.
Many of us have made different versions of all-you-can-eat soup, but this is an old favourite of mine. I know that a lot of products have changed over the years and you can get low sodium versions of most of them, so please try for those. You can easily add any other veggies that you like, such as zucchini, celery, etc. Also, there are many ways to add flavour that weren't used as much before in soups such as adding garlic and other seasonings. This recipe helped lots of people lose weight and I truly like it. I hope you do too.... Great to freeze in individual serving sizes, and they are a healthy sized serving. I like to add a cracker or 2. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 1h20m
Yield 20 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large stockpot, spray with nonstick spray and add cabbage, onion and carrots. Let veggies sweat over medium heat, stirring occasionally, for about 10-15 minutees. Veggies should be semi-translucent.
- Add other ingredients to stockpot. Bring up to a low boil and then reduce and simmer lightly for at least an hour. You will know that it's ready when the texture is right for you.
- Enjoy right away or let cool and pour into single serving freezer containers. This soup is ideal for lunches at work or school.
Nutrition Facts : Calories 94.5, Fat 1.3, SaturatedFat 0.3, Sodium 138.7, Carbohydrate 17.3, Fiber 4.9, Sugar 8.3, Protein 6.4
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