The Plant Based Weight Loss Solution: A 28-Day Plan and Cookbook to Lose Weight the Healthy Way by Savelyeva RD CNSC Marina & Waite MS DTR Viktoria

Author:Savelyeva RD CNSC, Marina & Waite MS DTR, Viktoria [Savelyeva RD CNSC, Marina]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-05-18T00:00:00+00:00

Green Pea Soup with Carrots and Potatoes

Prep time: 5 minutes / Cook time: 30 minutes / Serves 4

EXTRA LOW CALORIE ONE-POT 30 MINUTES OR LESS

This easy and quick all-weather soup is perfect for any occasion and can be made with fresh or frozen green peas. It is a delicious high-fiber and low-calorie meal.

4 cups Flavorful Vegetable Broth

1 large potato, peeled and chopped into bite-size pieces

2 medium carrots, chopped into ½ -inch pieces

½ cup chopped celery

2 garlic cloves, minced, or 1 teaspoon dried minced garlic

1 cup frozen peas

1 teaspoon dried minced onion

1 teaspoon dried thyme

¼ teaspoon smoked paprika

2 bay leaves

½ cup chopped scallions (optional)

½ cup chopped chives (optional)

Pinch freshly ground black pepper (optional)

1. Pour the vegetable broth into a medium saucepan, cover with a lid, and bring to a low boil.

2. Add the potatoes, carrots, celery, and garlic and cook for 15 minutes on medium heat.

3. Add the peas, onion, thyme, paprika, and bay leaves. Continue to cook for 5 minutes more. Remove the bay leaves before serving.

4. Serve topped with the fresh scallions or chives and freshly ground pepper (if using).

Swap It: As an option, add chopped cauliflower and chopped red bell pepper. Or, if preferred, swap out the vegetables listed for cauliflower and red bell pepper.

Flavor Boost: Add 1 tablespoon of canned coconut milk per serving to add flavor and creaminess. Top with hot sauce or red pepper flakes. For more spices, try adding 1 teaspoon of dried rosemary or dried oregano.

Per serving: Calories: 118; Total fat: 0g; Sodium: 39mg; Carbohydrates: 25g; Fiber: 5g; Protein: 4g

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