1980's Weight Watchers Veggie Soup

⏱ 55 mins 🍽 2 serving(s) 🏷 Very Low Carbs

This is a rediscovered favourite from the 1980s Weight Watchers programme. It is a very low carb, hearty vegetable soup that is both simple and satisfying to make. The recipe combines fresh vegetables like zucchini, carrot, and tomato with herbs, which are first cooked then partially pureed for a rich texture. It yields two servings, so you may wish to increase the quantities for a larger batch. The total preparation and cooking time is around 55 minutes.

1980's Weight Watchers Veggie Soup

Ingredients

  • 1/4 cup diced onion
  • 1 teaspoon fresh garlic
  • 1 cup zucchini
  • 1/2 cup carrot
  • 1/2 cup chopped tomato
  • 1 teaspoon fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon basil
  • 1/8 teaspoon black pepper
  • 2 cups water

Method

  1. In a 1 ½ quart nonstick saucepan, cook the diced onion and garlic together, stirring now and then, until the onion becomes translucent.
  2. Add all the other ingredients except for the water, stir everything to mix, then cover the pan.
  3. Cook the covered mixture, stirring occasionally, for 10 minutes.
  4. Pour in the water and bring the contents of the saucepan to a boil.
  5. Cover the pan again and cook until the vegetables have softened, which should take about 20 minutes.
  6. With a slotted spoon, take out roughly ½ cup of the cooked vegetables and put them to one side.
  7. Working in two separate batches, puree the soup that remains in the saucepan using a blender.
  8. Pour the pureed soup back into the saucepan, add the reserved vegetables, and warm it through.

Nutrition (per serving)

Sodium328500 mg

Recipe details

CategoryVery Low Carbs
Authornursecynthia