Blood Sugar-Friendly Vegetable Soup Directions:
Prepare the Base:
- In a large pot, bring 2 liters of water to a boil over medium heat.
- Add the shredded carrots and diced potatoes and let them cook until soft.
Build the Flavor:
- Stir in the chopped celery, onions, cabbage, salt, and basil.
- Let it simmer for a few minutes until the vegetables start to soften.
Finish the Soup:
- Add the chopped red pepper and fresh parsley, stirring well.
- Cover the pot and let it cook for another 5 minutes on low heat.
Serve:
- Ladle the soup into bowls and serve warm.
- If desired, sprinkle with grated hard cheese for extra flavor.
WW Points Calculation:
- Potatoes: 4 Points
- Carrot: 0 Points
- Onions: 0 Points
- Red bell pepper: 0 Points
- Cabbage: 0 Points
- Celery: 0 Points
- Water: 0 Points
- Salt: 0 Points
- Basil: 0 Points
- Black pepper: 0 Points
- Parsley: 0 Points
- Grated hard cheese (optional, ¼ cup): 6 Points
Total Points: 10 Points (without cheese: 4 Points)
Servings: 6 bowls
Per Serving: 1.7 Points (without cheese: 0.7 Points)
Nutrition Information (per serving):
- Calories: 90 kcal
- Fat: 0.5 g
- Protein: 3 g
- Carbohydrates: 20 g
- Sugar: 4 g
- Sodium: 250 mg
I'm waiting for your comments! Enjoy!
