WEIGHT WATCHER VEGETABLE SOUP RECIPES

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WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP RECIPE - FOOD.C…



Ww 0 Point Weight Watchers Cabbage Soup Recipe - Food.c… image

Make and share this Ww 0 Point Weight Watchers Cabbage Soup recipe from Food.com.

Total Time 32 minutes

Prep Time 7 minutes

Cook Time 25 minutes

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 11

3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Steps:

  • Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
  • Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
  • Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
  • I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
  • All very good. You can customize it a bit.

Nutrition Facts : Calories 22, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 34.6, CarbohydrateContent 5, FiberContent 1.5, SugarContent 2.5, ProteinContent 1

BUTTERNUT SQUASH SOUP | RECIPES | WW USA - WEIGHT W…



Butternut Squash Soup | Recipes | WW USA - Weight W… image

Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 29 minutes

Prep Time 14 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

4 cup(s) Vegetable broth
12 oz Uncooked butternut squash peeled and cut into 1- to 1 1/2-inch cubes*
0.5 large Uncooked vidalia onion(s) cut into 2-inch cubes
0.5 small Fresh apple(s) peeled and cut into to 2-inch cubes
0.25 tsp Table salt or to taste
0.125 tsp Black pepper or to taste
0.125 tsp Ground nutmeg or to taste

Steps:

  • In a large stock pot, combine the broth, squash, onion and apple; cover the pot and bring to a boil over high heat. Uncover the pot and reduce the heat to low; gently simmer until the squash is very tender, about 10 minutes.
  • Puree the soup in the pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with the salt, pepper and nutmeg; serve.
  • Serving size: about 3/4 cup

Nutrition Facts : Calories 22 kcal

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