My Mom’s a retired chef, and full-time saint. She’s very busy this time of year, dispensing her soup to everyone she knows. Seriously, everyone gets soup. And between the Karma of helping others to feel better and her daily Neti pot use, she’s been relatively free of colds. Nice.
She calls it zero-calorie cause it can be a helpful part of a weight loss plan. Fill up with lo-cal soup and we’re good and hydrated, with less room for snacks. I call it Mom’s liquid-love. I asked her to share her recipe with us:
Mom’s Zero-Calorie Vegetable Soup.
Cut uniformly – 5 stalks of celery w/leaves, 1 pound of carrots, and 1/2 pound of green beans. Quarter 10 brussel sprouts, Crush two garlic cloves. Sauté veggies with a tiny amount of oil in your soup pot for 5 minutes. (mom uses spray-oil)
Add one 14 oz. can of diced tomatoes, the fire roasted ones are nice. Add 4 cups of veg stock, 6 cups of water, and 1.5 tablespoons of dried Italian seasoning. toss in an optional pinch of red pepper flakes.
Bring to a boil, then simmer for 10 minutes. add 1 small diced zucchini and a handful of baby spinach leaves. Simmer for 5 minutes, or till veggies are crisp-tender. Adjust seasonings to taste. To fill it out a bit, add some small pasta, some cubed tofu, or a can or chickpeas. Enjoy! And thanks mom.
I’m hoping she can join us at the Yoga and cooking class coming up on the 28’th. For those of you signed-up, I’ll be sending directions very soon. Yes, There’s still a few spots left for this one of a kind, delicious event.