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)
- 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.