VEGETABLE SOUP P90X STYLE
So, hubby is doing the P90X workout, and the family is trying some of the recipes in the nutrition plan. This soup is AWESOME, and I can eat as much as I want!!!
Categories Side Items Vegetarian Vegetarian Side Items Soup Side Items Soup
Yield 18
Number Of Ingredients 11
Steps:
- In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium high and simmer until the potatoes are tender, 20-30 minutes.
- Add the zucchini, tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and simmer 10-15 minutes more until zucchini is JUST tender. Season to taste with black pepper and serve.
- Serves about 18, 1 cup serves.
- You can also add protein powder if you so desire. 1 TB powder to 1 cup soup.
Nutrition Facts : Nutritional Info Servings Per Recipe 18 Amount Per Serving Calories
P90X VEGETABLE SOUP
Vegetable Soup for P90x Phase I
Provided by Rocketman49
Categories Soups, Stews and Chili
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Into a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes. Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to 15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve. If desired, add protein powder just before serving. Level 1 = 1 cup soup + 1 tbsp protein powder = 1/2 protein, 1 vegetable Level 2 = 2 cups soup + 2 tbsp protein powder = 1 protein, 2 vegetable Level 3 = 2 cups soup + 3 tbsp protein powder = 1 protein, 2 vegetable 49 Calories (kcal) per serving
Nutrition Facts : Calories 64 calories, Fat 0.410650555555556 g, Carbohydrate 13.4661588888889 g, Cholesterol 0 mg, Fiber 2.23661115402646 g, Protein 2.50282222222222 g, SaturatedFat 0.04951 g, ServingSize 1 1 Serving (258g), Sodium 598.464666666667 mg, Sugar 11.2295477348624 g, TransFat 0.266786388888889 g
P90X VEGETABLE SOUP
Make and share this P90x Vegetable Soup recipe from Food.com.
Provided by MissyCakes
Categories Low Protein
Time 55m
Yield 18 , 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery.
- Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
- Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve.
- If desired, add protein powder just before serving.
Nutrition Facts : Calories 64.5, Fat 0.5, SaturatedFat 0.1, Sodium 612.1, Carbohydrate 13.5, Fiber 2.3, Sugar 3.8, Protein 2.6
ROASTED RED PEPPER SOUP P90X
One of the Phase 1: Fat Shredder Recipes Level I - 1 cup of soup=1 veg Level II - 2 cups of soup=2 veg Level II - 3 cups of soup= 3 veg
Provided by College Girl
Categories Peppers
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat wine in large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook 2 more minutes, adding more wine if necessary.
- 2. Add tomatoes, tomato paste, and broth, cover and bring to a boil. Reduce heat and simmer for 25 minutes.
- 3. Puree soup in a food processor. Return to pan, add seasonings, and heat through.
Nutrition Facts : Calories 70, Fat 0.5, SaturatedFat 0.1, Sodium 186.4, Carbohydrate 7.7, Fiber 2.1, Sugar 4.2, Protein 2
ASPARAGUS SOUP (P90X)
This soup is form the P90X Meal Guide that comes with the workout program...So healthy and so good...I serve with a little sour cream! YUM!
Provided by Snezyla21
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions and garlic in 1/4 cup of the chicken broth.
- Add asparagus, potato, and remaining stock. Bring to boil. Reduce heat and simmer 15 to 20 minutes.
- Remove soup from heat and puree with a food processor. Return to the pan and season with the spices.
- Serve.
RUSTIC VEGETABLE SOUP
This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
- Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
- Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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