Savory and delicious this zero point soup is high in micronutrients, antioxidants and fiber while being, low in calories. These factors support detoxification, cell function and microbiome balance!
This can be a great make ahead soup for the week enjoyed as a healthy veggies starter while you figure out dinner or as your main meal with a protein add in like left over baked chicken. Zero point soup is away to feel very satisfied and comforted while eating light.
Ingredients:
1.5 Tbs olive oil
½ cup minced onion, (½ of a large onion)
1 ½ Tbs minced garlic, (1-2 cloves garlic)
2 cups sliced leeks, with the inner rings removed from within each other
1 tsp dried thyme
1 tsp dried rosemary
2 cups sliced carrots, (4 carrots)
4 cups organic broth (or chicken broth, bone broth or veggie broth)
3 cups chopped tomatoes, canned (preservative free please)
1 tsp salt
¼ tsp pepper
1 bay leaf
½ tsp dried oregano
1 tsp dried basil
1½ cups zucchini, sliced and quartered (this was 1 zucchini for me)
1½ cups green beans, cut into 4 pieces
6 cups chopped kale
1 tsp dried parsley
additional salt and pepper to taste
Instructions:
Put the olive oil in a large soup pan or Dutch oven. Add minced onion, minced garlic, sliced leeks, rosemary, and thyme, oregano, basil to the pan and cook for 4-5 minutes over medium heat.
Add the sliced carrots, stir, and cook for 3-4 minutes. Add broth, chopped or crushed tomatoes, salt, pepper, and bay leaf.
Adjust heat to high, and bring to a boil. Reduce the stove top heat to medium-low and simmer for 15 minutes. Then add the green beans, zucchini, kale and simmer for 10-15 minutes. Salt and pepper to taste. Remove the bay leaf and serve.
Based on Traditional Weight watchers Zero Point Soup from the 80’s.
We recommend you always use organic ingredients when available to reduce chemical exposure for your good health.
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