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Vegetable Soup Diet

The Vegetable Soup Diet

Let’s be honest, everyone loves soup. And Winter is the best time of year for a hearty stock full of veggies.

A soup diet is a great way to keep your daily calories down while still getting all the essentials you need to function normally and healthily. Follow this recipe to cook up a storm in your own kitchen. Yummy.

INGREDIENTS

1 tablespoon canola spread1 large clove garlic, crushed
2 medium potatoes, diced
2 large carrots, diced
2 pumpkin wedges, diced
2 zucchini, diced
1 stick celery, diced
1 parsnip, diced
1 brown onion, diced
1 large leek, sliced thinly
2 large tomatoes, diced
5-6 cups beef stock
2 bay leaves
Black pepper
Pinch sea salt
1 can red kidney beans (strained)
250g frozen baby peas

 

METHOD

Melt canola in a large pot. Add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. You can also add any other vegetable of your choice.

Stir over a medium heat for about 3 minutes until the vegetables begin to soften. Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked.

Add kidney beans and peas, bring to the boil and remove from heat. Discard bay leaves.

Optional- sprinkle a small amount of grated low fat cheese on to each bowl of soup.

 

ENJOY!

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