Now, here's Alanna: "Today's new Weight Watchers recipe: The latest vegetable soup recipe, one point for PointsPlus people, a half point for those still counting points with the old point system. Best made a day ahead of time, perfect for those of us who cook a big pot of soup for eating during the week.
"You sure made the produce department happy." So assessed the checkout person at the grocery store the day after New Years while ringing up one vegetable after another. I couldn't help but grin, because yes, I'm on a first-name basis with all the produce people. Sure enough, there were no fewer than a dozen different vegetables, enough unusual vegetables to send the typical checkout person scurrying for the break room.
Like millions of others, after the holidays, I was ready to lighten up, ready for the end of rich food, ready to quit the fixation on eating. And like so many who follow Weight Watchers, I wanted nothing more than the cleansing of one of the famous vegetable soups from Weight Watchers, this time using a new recipe that seemed especially targeted to fresh vegetables.
Chop, chop, cook, cook. The aroma in the kitchen was intoxicating.
The first taste, however, was disappointing. The soup was blah -- nothing that a few drops of Tabasco or a splash of yogurt couldn't fix but nonetheless, disappointing. I shrugged and went on. A day or so later, I cleaned out the fridge and decided to warm up a bowl of the leftover soup. This time? Fabulous! Light and fresh, the vegetables still intact (not mushy at all) but much more flavorful.
Now this IS a mild soup, know that, you might still want to apply a little Tabasco or my own favorite, a squirt of ketchup. But it's good and a nice change from the original Weight Watchers Zero-Point Garden Vegetable Soup recipe. Score -- another winner!
PLEASE KNOW A Veggie Venture is not affiliated with Weight Watchers International, please see more information. As always, I recommend visiting your local office, especially to learn the in's and out's of the new PointsPlus method of counting points". -Alanna Kellogg,
Hands-on time: 20 minutes
Time to table: 35 to 40 minutes but best if the soup is allowed to rest 24 hours or overnight
Makes 9 cups
6 cups vegetable broth (I used Homemade Vegetable Bouillon)
1 onion, diced (see TIPS)
2 carrots, peeled and diced (see TIPS)
1 red bell pepper, diced
1 rib celery, diced
2 cups (about 5 ounces) chopped cabbage
2 cups (about 6 ounces) cauliflower, cut into florets
2 cups (about 6 ounces) broccoli, cut into florets
1 teaspoon dried thyme
2 cloves garlic, minced small
2 cups Swiss chard, washed well and cut into ribbons (LuAnn notes, our market was out, so I used fresh kale)
1 small crookneck (or zucchini) squash, diced (LuAnn added)
Fresh parsley or fresh chives, to taste
1/2 teaspoon table salt or to taste
1/4 teaspoon black pepper or to taste
Juice of a fresh lemon, about 2 tablespoons
In a microwave, bring the broth to a boil. (This step keeps the soup moving but can be skipped if there's no rush.)
In a large pot or Dutch oven, collect the vegetables in the order given, squeezing in the Swiss chard to compress a bit if needed. Pour the hot broth over top.
Cover and bring to a boil over medium-high.
Once the liquid comes to a boil, crack the lid so that a little steam can escape; reduce the heat to maintain a slow simmer and let simmer for about 10 minutes until the bottom vegetables are done.
Stir in the parsley, salt, pepper and lemon juice.
Transfer to storage containers and refrigerate overnight or for 24 hours.
Reheat to serve.
Source: Recipe and photo from Alanna Kellogg at kitchen-parade-veggieventure.blogspot.com; posted by LuAnn for KRT.