If we think basic recipe when following the Weight Watchers program, what do we think of?
Yup! The 0 PointsPlus soup! Here's a few variations found on the website. The possibilities are endless. Feel free to modify!
Fresh vegetable soup
12 servings, 0P+/serving
Ingredients
2 cloves garlic, minced (medium)
1 medium onion, diced
2 medium carrot, diced
1 medium sweet red pepper, diced
1 stalk celery, diced (medium)
2 small zucchini, diced
2 cups green cabbage, shredded
2 cups Swiss chard, chopped
2 cups cauliflower, small florets
2 cups broccoli, small florets
2 tsp thyme, fresh, fresh, chopped
6 cups vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
12 servings, 0P+/serving
Ingredients
2 cloves garlic, minced (medium)
1 medium onion, diced
2 medium carrot, diced
1 medium sweet red pepper, diced
1 stalk celery, diced (medium)
2 small zucchini, diced
2 cups green cabbage, shredded
2 cups Swiss chard, chopped
2 cups cauliflower, small florets
2 cups broccoli, small florets
2 tsp thyme, fresh, fresh, chopped
6 cups vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Asian-Inspired Vegetable soup
12 servings, 0 P+/serving
Ingredients
2 cups bok choy, chopped
2 cups chinese cabbage, chopped
3 cloves garlic, minced (medium)
1/4 cup ginger root, thinly sliced and julienned
4 small raw oyster mushrooms, chopped
2 cups scallion, chopped
1 cup canned water chestnuts, sliced
1/2 cup sweet red pepper, thinly sliced
1/4 tsp crushed red pepper flakes
6 cups vegetable broth
2 cups snow peas, stringed
2 Tbsp low-sodium soy sauce
1/2 cup cilantro, finely chopped
Instructions
Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
Stir in soy sauce and cilantro. Yields about 1 cup per serving.
2 cups bok choy, chopped
2 cups chinese cabbage, chopped
3 cloves garlic, minced (medium)
1/4 cup ginger root, thinly sliced and julienned
4 small raw oyster mushrooms, chopped
2 cups scallion, chopped
1 cup canned water chestnuts, sliced
1/2 cup sweet red pepper, thinly sliced
1/4 tsp crushed red pepper flakes
6 cups vegetable broth
2 cups snow peas, stringed
2 Tbsp low-sodium soy sauce
1/2 cup cilantro, finely chopped
Instructions
Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
Stir in soy sauce and cilantro. Yields about 1 cup per serving.
Mexican-Style Vegetable Soup
12 servings, 0P+ serving
Ingredients
2 cups green snap beans, fresh, cut into bit-size pieces
3 cloves garlic, minced (medium)
2 small zucchini, cubed
14 oz canned diced tomatoes, Mexican-style preferred
1 medium spanish onion, chopped
1 medium green pepper, chopped
1 cup chopped tomatillos
1 medium jalapeٌno pepper, finely chopped (don't touch seeds with bare hands)
1/2 medium poblano chile, finely chopped
1 tsp fresh oregano
1/2 tsp ground cumin,
6 cups vegetable broth
1/2 cup roasted red peppers, water-packed (about 2 peppers)
1 Tbsp canned chipotle peppers in adobo sauce
1/2 cup cilantro, fresh, chopped
2 Tbsp fresh lime juice
3/4 tsp table salt
Instructions
Place green beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeno, poblano, oregano, cumin and broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor; stir into soup. Cover and bring to a boil over high heat; reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in cilantro, lime juice and salt. Serve. Yields about 1 cup per serving.
12 servings, 0P+ serving
Ingredients
2 cups green snap beans, fresh, cut into bit-size pieces
3 cloves garlic, minced (medium)
2 small zucchini, cubed
14 oz canned diced tomatoes, Mexican-style preferred
1 medium spanish onion, chopped
1 medium green pepper, chopped
1 cup chopped tomatillos
1 medium jalapeٌno pepper, finely chopped (don't touch seeds with bare hands)
1/2 medium poblano chile, finely chopped
1 tsp fresh oregano
1/2 tsp ground cumin,
6 cups vegetable broth
1/2 cup roasted red peppers, water-packed (about 2 peppers)
1 Tbsp canned chipotle peppers in adobo sauce
1/2 cup cilantro, fresh, chopped
2 Tbsp fresh lime juice
3/4 tsp table salt
Instructions
Place green beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeno, poblano, oregano, cumin and broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor; stir into soup. Cover and bring to a boil over high heat; reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in cilantro, lime juice and salt. Serve. Yields about 1 cup per serving.
Italian-Style Vegetable Soup
12 servings, 0P+/serving
Ingredients
2 cups escarole, chopped
2 cloves garlic, minced (medium)
1 cup onion, chopped
2 cups spinach, baby leaves
2 small zucchini, cubed
1 medium sweet red pepper, chopped
1 medium fennel bulb, thinly sliced
6 cups vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp table salt
1/4 tsp black pepper
1/4 cup parsley, fresh, chopped
1/4 cup basil, fresh, leaves
Instructions
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve. Yields about 1 cup per serving.
12 servings, 0P+/serving
Ingredients
2 cups escarole, chopped
2 cloves garlic, minced (medium)
1 cup onion, chopped
2 cups spinach, baby leaves
2 small zucchini, cubed
1 medium sweet red pepper, chopped
1 medium fennel bulb, thinly sliced
6 cups vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp table salt
1/4 tsp black pepper
1/4 cup parsley, fresh, chopped
1/4 cup basil, fresh, leaves
Instructions
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve. Yields about 1 cup per serving.
See how easy that is? Fat free broth, 0 P+ vegetables, and fat free seasonings. One basic recipe, endless possibilities!
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