Low-Cal Veggie Soup. This low carb & low calorie vegetable soup is my super tasty version of that cabbage soup everyone makes. It's full of flavor and healthy vegetables and easy to freeze. This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d'Aosta region of Italy, usually made rich with milk and cheese. Low-Cal Veggie Soup

You can have Low-Cal Veggie Soup using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Low-Cal Veggie Soup
  1. You need of Prep Items.
  2. You need 1 head of cabbage.
  3. It’s 1/2 large of onion.
  4. You need 3 stick of celery.
  5. It’s 1 of white leek.
  6. You need 5 stick of carrots.
  7. You need 1 small of zuchinni.
  8. Prepare 1 clove of garlic.
  9. You need 3 of leaves of cabbage.
  10. Prepare 1 cup of leftover rice.
  11. It’s 2 cup of water.
  12. You need 2 cup of chicken or beef broth.
  13. You need 2 tsp of extra virgin olive oil.
  14. You need 1 bunch of fresh green beans.
  15. It’s 1 box of mushrooms.
  16. Prepare of Sachet.
  17. It’s 1 of bay leaf.
  18. It’s 1 of whole clove.
  19. It’s 1 tsp of white pepper.
  20. Prepare 1 tsp of thyme.
  21. Prepare 2 tbsp of cilantro.

Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Super low cal and gluten free, the soup broth is made using whizzed up peeled zucchini, cauliflower and onion.

Low-Cal Veggie Soup step by step

  1. Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts..

  2. Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden..

  3. Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins..

  4. After 10 mins. add water and broth. Bring to boil..

  5. Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered..

  6. Remove sachet. Add salt and pepper to taste and it 's ready to serve!.

Minestrone isn't super-heavy soup to begin with, but this adaptation from Inspiralized makes it even lighter by replacing the standard pasta noodles with fresh spiralized zucchini. How to Make Vegetable Soup Sauté the celery and onion in an oiled stockpot until softened. Add the garlic and cook until fragrant. Add in the cabbage, peppers, carrots, green beans, and mushrooms, and sauté until the vegetables begin to soften. This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control.