Zero Fat Soup
This is a delicious way to lose weight! There are three variations so you never have to get tired of the same old thing! Adopted from "Moosewood Restaraunt New Classics" cookbook. Enjoy!
44
People talking
INGREDIENTS
Nutrition- 4
- 2cups diced onions
- 1cup diced celery
- 1cup peeled and diced carrot
- 1
- 1 1⁄2
- 1
- 4
- 3
- 2tablespoons soy sauce
- 1tablespoon cider vinegar
- 1teaspoon dried basil
- 1teaspoon dried oregano
- 1teaspoon dried dill
- 1⁄2teaspoon dried thyme
- 1⁄2teaspoon ground black pepper
Advertisement
DIRECTIONS
- Heat the broth in a soup pot.
- Add the first seven vegetables one at a time.
- Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
- Simmer for 15 or 20 minutes, until the vegetables are tender.
- add salt to taste.
- Enjoy!
- Variation 1:
- For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
- Use lime juice instead of vinegar.
- Variation 2:
- For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
- Top with nofat sour cream.
- Variation 3:
- For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
- Replace the herbs with grated fresh ginger root and minced scallions.
- Top with mung bean sprouts.
- To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
- To serve: Thaw in fridge and reheat on stovetop until hot.
Advertisement