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Vegetable Soup Directions
84 kilojoules/20 calories per serving 8 cups vegetable stock (recipe follows) 100g (3Â½oz) carrots, thinly sliced 100g (3Â½oz) French beans, finely chopped 60g (2oz) cauliflowerets, cut into small pieces 60g (2oz) peas 60g (2oz) broccoli flowerets, cut into small pieces Salt Pepper Parsley for garnish
1. Bring stock to a boil. Add carrots, beans, cauliflower and peas. Simmer 5 minutes.
2. Add broccoli and cook 2-3 minutes or until tender.
3. Season to taste with salt and freshly ground pepper. Serve hot, garnished with parsley.