Ingredients
-
1
-
1
-
1
-
3
-
1/2
-
1 - 2
-
1/2
-
2
-
6
-
-
-
-
-
-
Directions
Low calorie Vegetable soup, This soup is really delicious I freeze this in individual portions for lunch during the week and serve with a toasted pita bread and salad The pumpkin is what makes it so tasty I think! Prep time does not include overnight soaking of dried soup mix , used this recipe for years in Australia, where it originates, with the green-skinned Kent pumpkin So tasty for a low-cal recipe I moved to the US and am still searching for a substitute as good as the Kent Have tried butternut squash – wrong texture I am now using canned pie pumpkin, which works quite well Try adding fresh herbs or chile , I made this today, after starting my new diet Very nice I didn’t have any celery, so I substituted with a leek and a butternut squash for the pumpkin After browning the onion as suggested, I chucked it all in the slow-cooker and it was a real delight I estimated it at 1 WW per serving
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Steps
|
1
Done
|
Soak the Dried Soup Mix in Water Overnight, or Several Hours. |
|
2
Done
|
Drain Away the Water and Rinse. |
|
3
Done
|
This Cuts Down the Cooking Time and Removes The'gasiness' from the Dried Mix! |
|
4
Done
|
Chop Up All the Vegetables. |
|
5
Done
|
in a Large Non-Stick Pot Cook the Onions and Garlic Until Softened. |
|
6
Done
|
Add All of the Vegetables and Cook Stirring For About 5 Minutes. |
|
7
Done
|
Add All of the Water, Soup Mix and Stock Powder. |
|
8
Done
|
Simmer For About 40 Minutes. |
|
9
Done
|
Time Can Be More or Less Depending on How Small You Diced Your Vegetables or How Long You Soaked Your Soup Mix, or Just How Mushy You Want the Vegetables! |
|
10
Done
|
So Check Regulary Until Done to Your Liking. |
|
11
Done
|
Season to Taste. |
|
12
Done
|
If You Like Your Soup a Big Thicker Just Mash Some of the Vegetables With a Potato Masher (i Do It Right in the Pot) or Put a Stick Blender in There For a Few Seconds. |
|
13
Done
|
This Soup Freezes Very Well and the Recipe Is Easily Doubled or Tripled. |
|
14
Done
|
I Make a Batch of This on Weekends and Freeze in Individual Portions to Eat For Lunch During the Week. |
|
15
Done
|
Reheat from Frozen For 5 Minutes in the Microwave, Stirring Once. |
