[h=1]Vegetable Soup[/h] [h=2]Zero Pro Points[/h]
Serves: 8
Prep Time: 20 Minutes
Cooking Time: 30 Minutes
Ingredients:
1 Very Large Courgette, Finely Chopped
2 Large Carrots, Finely Chopped
2 White Onions, Finely Chopped
2 Large Leeks, Sliced
1 Cup Butternut Squash, Diced
1 Stick Celery, Finely Chopped
1 Parsnip, Finely Chopped
2 Vegetable Oxo Cubes, Crumbled
2 Bay Leaves
2 Cloves Garlic, Crushed
1 Teaspoon Tomato Purée
Low Fat Cooking Spray
Enough Hot Water To Cover
Method:
1. Using a few sprays of oil, sweat all of the vegetables and the garlic in a large pan for 10-15 minutes until soft and tender.
2. Add the bay leaves, the crumbled Oxo cubes, and the tomato purée.
3. Add just enough water to cover the vegetables.
4. Bring to the boil then reduce the heat, cover and simmer for 15-20 minutes.
5. Remove the bay leaves and blend the soup using a stick-blender until very smooth and no lumps remain.
6. Add more water if necessary to adjust consistency (I prefer it thick as I find it much more filling).
7. Taste and season, I add quite abit of black pepper to mine as it gives it a spicy kick.
8. Serve with a small dollop of natural yogurt, if you wish ( point accordingly).
This recipe freezes really well so you can always have some ready for when the hunger pangs kick in.
Give it a try it really is lovely. I actually got this recipe off a blog on Weight Watchers, called – In Pursuit of Slenderness