the broccoli slaw project: garden veggie soup

     I like to sneak extra veggies into my family's food whenever I get the chance. Spinach can be added to lettuce in a salad or tossed into a soup pot just before serving. Finely grated zucchini can be slipped into a muffin mix without anyone becoming wise to your slightly devious nature.
     Have you seen Broccoli Slaw in the produce department? There are SO many options for using it! Here is the first in a series...
     I made a simple vegetable soup with homemade chicken stock, a bag of broccoli slaw and a few other pantry and freezer items. If you have a crowd, this recipe doubles and triples well.
     It takes mere minutes to prepare. I served it up with huge garlic croutons and a squeeze of lemon. Don't you think that a bowl of this soup and a Pumpkin-Apple Muffin would make a divine weeknight meal? Fabulous!
1 t. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 t. red pepper flakes
1 bag broccoli slaw
1/2 bag julienned carrots
1 T. tomato paste
3 c. fat free chicken stock, preferably homemade
1/2 pound, frozen cut green beans
salt and freshly ground pepper
zest of a lemon
a few sprigs of thyme
juice of a lemon
fresh spinach
homemade garlic croutons (optional)
Heat oil in deep pot. Saute onion, garlic and pepper flakes until onion is soft. Don't let the garlic get too brown. Toss in the slaw mix and carrots. When they begin to look translucent, add the tomato paste. Let it become a deep, rich burgundy color. Pour in the stock and frozen beans. Season with salt and pepper. Add lemon zest and thyme leaves. Let the soup simmer for 20 minutes, or until beans are cooked through.
Just before serving, toss in a couple handfuls of fresh spinach and squeeze in the juice of the lemon. Stir until spinach wilts. Ladle into large bowls and top with homemade croutons, if desired. Sit back, taste and say, Aahhhhh.
WW Points Plus: 1, soup only. With garlic croutons, add 2 points per serving.

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