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Making a Delicious Low Calorie Soup from Leftover Vegetables

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Due to having a high blood sugar level, and being on a low calorie diet once a week, I wanted something healthy, and different for my diet day.
This had me searching in the fridge and all I could come up with was a soup made from all the vegetables I had both in the fridge and growing in my garden.

I cooked this all up, and then decided to blend all the vegetables into the soup, along with a good dose of pepper and the result was really nice.

However I do not have exact quantities as just put in what I had....anything goes with a vegetable soup, though I did find a free range chicken neck, that the dogs would have got, and put that in also. Of course, leave this out if you want vegetarian!

Preparation Time: 20 minutes
Cooking Time: About 65 minutes
Makes: 4 servings

1 carrot
1 stick celery
A few Brussels sprouts
400 g mushrooms
1 onion
From my garden
Large handful of each:
Mizuna lettuce
Japanese spinach

Prepare the carrot, onion, Brussels sprouts, broccoli, and celery.


I had also cooked some spinach a few days ago, and kept the water from this.

Add this water plus just cover the vegetables with water.

Bring to the boil, and boil for about 45 minutes.

Meanwhile prepare the mushrooms, Mizuna, parsley, spinach and anything else you are using that does not take long to cook.

I added a few teaspoons of stock vegetable powder as well.

Add these, bring the soup back to the boil, and simmer for another 10 minutes or so.


Allow to cool slightly, and put the vegetables in a blender, or you can leave them whole if you prefer.


Put this mixture back into the soup, and you will have a thick, tasty, vegetable soup which is very low in calories, and very healthy. Ignore the dark green colour!

Serve with some wholemeal bread - it is also good to freeze.

#Low calorie
#Vegetable soup
I like this Recipe - 4
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