Vegetable soup

Vegetable soups are probably the backbone of every weight-loss program. They’re full of vegetables and make a good meal starter or snack option. However, this doesn’t mean they have to be watery guck… at least not if you stick to this recipe:

In a pot, add Fry Light spray, leeks, onions and garlic and stir fry them for a few minutes. Then add your chopped vegetables of choice, 1 stock cube, and hot water. Pour in enough water to cover the vegetables. Leave this on a low fire until the vegetables are soft. Once it has slightly cooled down, blend the mixture. If the consistency is too thick, just add more hot water.

Combinations which I love include:

  • Broccoli and cauliflower
  • Tomato and red pepper (use tinned toms rather than fresh
  • Butternut squash and swede (my ultimate favorite)
  • Mushroom
  • Carrot and rosemary

You can also change the flavor around by using different flavored stock cubes or adding in black peppercorns and various herbs such as coriander, oregano, parsley, etc.

{ 2 comments… read them below or add one }

Shannon Quinn May 3, 2012 at 4:42 am

That butternut squash and swede soup sounds great! What recipe do you use?

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Khushboo Thadani May 3, 2012 at 3:43 pm

It’s really basic..stir fry garlic and leeks till translucent, add peeled & chopped BNS and squash…cover with veggie broth, bring to a boil and then simmer till the veggies have softened! Once the veggies have cooled, blend away!

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