0 Point Soup - Ww

"Another 0 point soup -- just clock full of veggies! I don't eat this as snacks (as I know some people do) but rather as for dinner with sandwiches. This freezes wonderfully in small tupperware containers -- which is great to bring to work and heat up in the micro. Recipe source: www.weightwatchers.com"
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by peggymmelton_131705 photo by peggymmelton_131705
photo by Bergy photo by Bergy
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
55mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • Put first 12 ingredients (garlic - broth) in a large pot. Cover and bring to a boil over high heat; reduce heat to a simmer and simmer partly covered for 10 minutes or until vegetables are tender. Leave veggies whole or I use an immersion blender and puree a bit -- leaving some veggie chunks.
  • Stir in parsley and season with salt, pepper and lemon juice.

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Reviews

  1. I did not puree because I like a chunky soup. Sub'd spinach for the chard as my grocery didn't have it. Added a good dose of red pepper flakes and coarse ground black pepper. Very healthy and filling. Thanks for posting.
     
  2. This is an easy and tasty soup to make. I made mine with carrots, broccoli, cauliflower, onions, garlic, and zucchini. Made for 2010 Favorites.
     
  3. I like a clear soup and this one is so healthy I added cauliflower and I didn't have any kale. I did add 1 tsp of penzel Hot Cajun spice. Very enjoyable lunch thanks ellie
     
  4. This was a fun soup to make with all the colorful vegetables and different textures. I used chicken stock and did use the optional lemon. I think the lemon really adds flavor or enhances the flavors there. I served with pita stuffed with chicken salad for dinner. A glass of fruity red from the Languedoc is a great treat with this meal.
     
  5. Not quite enough bite to it for me, but it's a good soup all the same. I just add red crushed pepper and regular pepper to taste. Freezes well also!
     
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Tweaks

  1. This is a fantastic lunch; perfect for cold days when I can't even think about a salad! I imagine it is very forgiving in terms of which veggies you use as well. I used spinach for the chard as I had some to use up, and for one of the zucchini I added a cup or so of green beans instead. I did skip the lemon juice and parsley, but the flavor is great without it. Thanks for posting! Made for Veg*n Swap #18.
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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