All Purpose Vegetable Soup - Detox - 13g Carbs, 3g Fiber
Recipe By :
Serving Size: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Vegan
2 tablespoons extra-virgin olive oil
2 garlic cloves -- finely chopped
1 medium onion -- finely diced
2 carrots -- finely diced
2 sticks celery -- finely diced
1 zucchini -- finely diced
1 Pinch crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves -- (2 to 3)
2 plum tomatoes -- chopped
4 cups All-Purpose Vegetable Stock -- (see page 92) or water
1 cup cauliflower florets
1 cup broccoli florets
2 cups chopped curly kale -- stalks removed Kosher salt and black pepper, to taste
Heat a large pot over medium heat and add the olive oil. Add the garlic, onion, carrots, celery, zucchini, crushed red pepper flakes, and the dried herbs. Cook slowly for about 10 minutes until the vegetables are softened. Add the chopped plum tomatoes and the vegetable stock. Cover and bring to a boil. Turn down the heat and simmer for about 10 minutes. Add the cauliflower, broccoli, and kale and cook for 5 minutes more. Season with salt and pepper as desired.
SERVES: 6
This is a neutral vegetable soup, good on its own or made heartier with starch-based additions such as cooked lentils or vegetables like butternut squash, kabocha squash, or white sweet potato.
Source: "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi): "Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 101 Calories; 5g Fat (41.7% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 426mg Sodium
Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat
--- In healthy_recipes_for_diabetic_friends@yahoogroups.com, <recetta@yahoo.com> wrote:
* Exported from MasterCook *
All-Purpose Vegetable Soup - Detox
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
2 garlic cloves -- finely chopped
1 medium onion -- finely diced
2 carrots -- finely diced
2 sticks celery -- finely diced
1 zucchini -- finely diced
1 Pinch crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves -- (2 to 3)
2 plum tomatoes -- chopped
4 cups All-Purpose Vegetable Stock -- (see page 92) or water
1 cup cauliflower florets
1 cup broccoli florets
2 cups chopped curly kale -- stalks removed Kosher salt and black pepper, to taste
Heat a large pot over medium heat and add the olive oil. Add the garlic,
onion, carrots, celery, zucchini, crushed red pepper flakes, and the dried
herbs. Cook slowly for about 10 minutes until the vegetables are softened.
Add the chopped plum tomatoes and the vegetable stock. Cover and bring to
a boil. Turn down the heat and simmer for about 10 minutes.
Add the cauliflower, broccoli, and kale and cook for 5 minutes more.
Season with salt and pepper as desired.
SERVES 6
This is a neutral vegetable soup, good on its own or made heartier with
starch-based additions such as cooked lentils or vegetables like butternut
squash, kabocha squash, or white sweet potato.
Source:
"Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 101 Calories; 5g Fat (41.7%
calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 426mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2670
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