When the colder weather arrives, so does the soup.
If you have been following a long here, for any length of time, then you KNOW that I am a major soup fan. They are easy to make, easy to eat, easy to clean up, and the way I make them, they are easy on the waist line too.
The perfect combo for the business of life right?
To make this vegetable soup you will need to roughly chop half a medium head of savoy cabbage, four leeks, three medium carrots, two medium egg plants, three stalks of celery and one head of garlic.
You will also need four red tomatoes, whole, and three yellow tomatoes whole.
This one is a chunky, hearty, FILLING soup and is great to make if you are feeling your body needs a bit of a detox after a weekend of indulging.
To make, fill a soup pot with seven cups of vegetable broth. IF you don’t have any on hand, simply fill your pot with seven cups of purified water, two teaspoons of “Vegetta” powdered soup mix, one teaspoon of garlic powder and salt and pepper to taste. I also add half a teaspoon of crushed chili peppers for a teeny tiny bit of a kick, yet still kid approved.
Throw all of your coarsely chopped veggies into your broth along with your whole tomatoes. Cover and simmer for approx 25 minutes or until the vegetables are done to your liking.
Using a wooden spoon, gently poke and prod at your tomatoes until they easily fall apart within your soup. The key to this one is enjoying the chunky bits of tomato with the textured pieces of savoy cabbage. Top with fresh parsley and enjoy.
Your taste buds will love it, and at approximately 100 calories for 2 cups worth, your belly will thank you too.
