Find in the following two wonderful vegetable soup diet recipes. Use them as a starter before your meals or choose one of the cabbage soup diet plans and replace the cabbage soup recipe with one of the following vegetable soup diet recipes.
Enjoyed by many this soup is made from left over chicken or turkey, vegetables of every color you can get your hands on, and fresh herbs. It is known to provide lots of the necessary nutrients and antioxidants, essential to the healthy way in which your body functions.
The ingredients are as follows.
* 1 medium onion around two and a half inches in diameter, chopped
* 2 large celery stalks, chopped
* 4 pressed cloves of garlic
* 1 medium sized red bell pepper
* 1 cup of chopped carrot (or pumpkin if you prefer, as and when available)
* 1 heaped tablespoon of sweet paprika
* 3 teaspoons of turmeric
* A half teaspoon of cinammon
* A bay leaf
* A little hot sauce
* A 15 oz can of chopped tomatoes
* 1 large leaf of chard or spinach or other dark leafy green produce amounting to around one and a half cupfuls cut into thin strips
* Salt and pepper to season
* 5 cups of broth or stock (for best results use chicken or vegetable stock but keep an eye on how salty it is)
* 1 tablespoon of olive oil
First of all put the oil, onion and celery into a large soup pot and cook for five to ten minutes on a low heat. This allows the sweetness of the onion to develop.
Then add the garlic as you increase the heat to a medium temperature. After cooking for one minute, the carrots and peppers can be added to the pot and the spices popped in two minutes later. Stir and cook for one minute more.
At this point the canned tomatoes and stock can be added and the whole mixture is then to be simmered for around fifteen minutes. The chard is then placed in the pot and the soup is cooked for a further five minutes or until the beans are cooked through. All thats left to do now is adjust the taste of the soup by adding the seasoning.
This recipe makes approximately nine cups of soup, each of which contain six grams of effective carbohydrate, three grams of fiber and just over fifty calories.
This particular recipe requires thirty minutes preparation time, forty five minutes cooking time and it makes thirteen cups of soup. The ingredients are as follows.
* Three 15-ounce cans of fat-free (about five and a half cups) of vegetable broth
* Three 15-ounce cans of stewed or diced tomatoes
* 1 tablespoon of minced garlic
* 1 onion (about 1 cup), chopped
* 8 ounces (about 2 cups) of quartered fresh mushrooms
* 3 zucchinis (about 4 cups), chopped
* 2 carrots (about 1 cup), chopped
* 1 russet potato (about 1-3/4 cups) with the skin still on, chopped
* 3 tablespoons of chopped fresh parsley
* 2 tablespoons of chopped cilantro (this is optional)
* 1 teaspoon of dried basil
* 1 teaspoon of dried oregano
* Salt and pepper to season
Heat a four-quart Dutch oven on medium heat and then add the tomatoes and the broth followed by the remaining ingredients. Bring to the boil, covered.
Lower the heat and simmer the soup for about thirty minutes or until the vegetables are nice and tender. Using a slotted spoon, take three cups of the cooked vegetables and a quarter of a cup of the liquid and place in a food processor or blender.
Puree until smooth and then return to the remainder of the vegetables. Just before serving season with salt and pepper to taste.
Each cup of this soup contains 73 calories, 2g of Protein; 0g of Tot Fat; 0g of Sat Fat; 16g of Carb; 4g of Fiber; 678mg of Sodium; 0mg of Cholesterol and is only 1 point on the Weight Watchers Diet.