Soups
You can make this soup without roasting the peppers to save time but the roasting process gives the soup a rich, excellent flavor, worth the time.
Ingredients
3 red bell peppers, washed and deseeded
1 yellow bell pepper
1 medium onion, finely diced
1 garlic clove, crushed
3 cups of vegetable stock
1 tablespoon plain all-purpose flour Continue reading
Ingredients
10 oz celery, thinly sliced
1 small onion, diced
1 tbsp extra-virgin olive oil
1 tbsp all-purpose flour
1 cup of vegetable stock (ideally low sodium)
½ cup skim milk
Juice of 1 lemon
3 oz feta cheese, diced
Handful of fresh parsley, chopped
Directions
- In a saucepan, heat the olive oil and sauté the onion until almost tender, but not browned. Add the celery and stir well.
- Sprinkle in the flour and keep on stirring for a few minutes. Pour in the vegetable stock and bring to a quick boil. Stir constantly.
- Immediately reduce the heat, cover and gently simmer for about 20 minutes.
- Place the soup into a blender and process until smooth. Then return the soup mixture to the saucepan, add the milk and season well with salt, pepper and the lemon juice. Reheat gently.
I have fond memories of going out to eat with my family and enjoying a hot bowl of egg drop soup. What I didn’t know then was that it’s also a great low calorie and low carb soup, making it the perfect soup for people trying to lose weight.
As an added bonus it’s also very easy and fast to make! It takes around 10-15 minutes to prepare from start to finish if you have the ingredients on hand.
Ingredients
3 eggs, lightly beaten
4 cups of your favorite chicken stock (for a vegetarian option, just use vegetable stock)
1 tbsp. corn starch
3/4 tsp fresh ginger, grated
1 tbsp. low sodium soy sauce
4 green onions, chopped
1/2 tsp lemon pepper
1/2 cup chopped shitake mushrooms or 1 cup chopped button mushrooms Continue reading
