Slimming Vegetable Soup
My slimming vegetable soup is a light but satisfying brothy soup packed with colorful, nutrient-rich vegetables. A quick simmer keeps the vegetables fresh and crisp-tender ~ an easy, delicious way to eat lighter.
Servings: 4
Ingredients
- 2 Tbsp olive oil
- 1 large shallot, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 inches fresh ginger, peeled and grated
- 32 ounces unsalted chicken broth
- 1 large carrot, peeled and thinly sliced
- 1 medium golden beet, or several baby beets, peeled and sliced
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 1 hot chili pepper, I used a Serrano pepper, sliced (optional)
- 3/4 cup pea pods, any type, halved if large
- 1 cup sliced mushrooms
- 1 cup shredded red cabbage
- 1 bell pepper, any color, cut in strips
- salt and black pepper , to taste
- 1 cup baby kale, and/or spinach leaves
- 1/2 cup grape tomatoes, cut in half
garnish
- grated Parmesan cheese, or other hard Italian cheese
Instructions
- Heat the olive oil in a large heavy bottomed pan over medium heat. Gently sauté the shallot, garlic, and ginger for a few minutes until softened.
- Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
- Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
- Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies don't require much cooking at all. Season to taste with salt and black pepper.
- When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.. Garnish each bowl with a sprinkle of cheese.
Notes
- I think of the vegetable measurements more as handfuls than exact amounts ~ don't stress over it ~ veggies are difficult to measure, and there's lots of leeway here for you to decide how much or how little of each ingredient you want to add.
- This recipe has plenty of room for improvisation when it comes to what ingredients you choose, too. Other ideas might be asparagus, Brussels sprouts, Napa cabbage, celery, green beans, onions, bok choy, eggplant, edamame beans, summer squash, etc. I try to stay away from starchy veggies like potatoes and corn.
- This is not a strongly flavored soup, it's mild and focuses on the flavors and textures of the vegetables themselves. But don't leave out the shallot, garlic, and ginger ~ they form a flavor base for the broth. If it is too mild for you, you might try adding a can of crushed tomatoes for another layer of flavor.
Nutrition
Calories: 154 kcal · Carbohydrates: 18 g · Protein: 6 g · Fat: 8 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Sodium: 1002 mg · Potassium: 747 mg · Fiber: 5 g · Sugar: 10 g · Vitamin A: 6407 IU · Vitamin C: 117 mg · Calcium: 102 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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