Weekend Recipe: GiGi’s Vegetable Soup

I’m here in Florida for a few more days and thought I’d share a recipe for something we eat every single day – it’s GiGi’s version of the soup from the Cabbage Soup diet. Remember that Diet? GiGi adds lots more veggies and spices to the soup and has been steadily losing weight.  It’s really more like a vegetable soup or even a stew. We love it just as it is with a dollop of yogurt, but you can also add it to the top of a baked potato or a 1/2 cup of rice. Another option is to add pasta to the pot or even chicken or beans for protein. GiGi is a vegetarian, so the chicken is not happening in this house.  The recipe is plenty filling and personally, I find you really don’t need to add anything else. We both are at our lowest point on the scale since we’ve been eating healthy. Yay!

GiGi makes a great big batch every few weeks. Some of it she puts in the refrigerator, some she freezes for future use and she always has a container for Dr. Nune. Lisa over at PickMeYard tried it the other night and loved it! She couldn’t get enough. It’s a low-calorie, healthy, satisfying bowl of goodness. I love that you can make it over the weekend and have something to grab for lunch or dinner all week! It’s perfect to store in mason jars for carrying to work and to heat in the microwave.

I suggest you sample as you go and add the spices according to your taste. When I’m in town GiGi gives me my own pot to spice so it is perfect for me! All the veggies may make you gassy your stomach rumble if you are not used to them, but five or so drops of beano in your bowl will take care of that!

If you are curious about how the Cabbage Soup Diet is working for her  – she’s lost 25# so far, I’ll post about that next week or so, along with some of her tips, if you’d like to know more.

Here’s her recipe…

GIGI’S VEGETABLE SOUP

  •  1 large bottle V-8 whatever flavor or style you like. Regular is good.
  •  4-5 cans of diced tomatoes.  I mix them – Fire-roasted, basil, oregano, garlic etc.
  •  At least one box of fresh sliced mushrooms, can add more
  •  3-4 scallions chopped right to the end
  •  1/2 half large onion chopped
  •  At least one bag of small organic carrots, no need to chop
  •  1 bag Marketside (WalMart) green beans (not the giant bag)
  •  1 small bag Marketside butternut squash
  •  1 medium bag Marketside mixed veg – cauliflower, broccoli, carrots
  •  1 large zucchini chopped
  •  1 large summer squash chopped (yellow)
  •  About 4 sticks celery sliced thinly
  •  Green, yellow, orange pepper- 1 or all 3 chopped
  •  White  cabbage, at least half of a large chopped. Can also add 1/4 or 1/2 of a purple cabbage.

 Herbs and seasonings. Be  very generous. More rather than less:

  •  Garlic – fresh or from jar chopped 2 tbsp or so
  •  Cumin – ground 1 tbsp
  •  Turmeric – 1-2 tbsp
  •  Cinnamon – sticks: about 3 or ground 1 tbsp
  •  Oregano – 1 tbsp
  •  Caraway seeds – 3 tbsp
  •  Chia seeds – (Bob’s Red Mill – $10/pk). Store in Mason jar. Add to fruit smoothies on fruit day too.
  •  Flax seeds – golden or red (Bob’s Red Mill) 3 tbsp (Mason jar)
  •  Cardamom seeds.  Break open about 10 pods  and empty each pod into pot. Smash the tip of the pod on the counter. It breaks the pod open. Empty all the seeds into the pot.
  •  Herbs de Provence- 2 tbsp – not essential but tasty
  •  Vogue Cuisine Instant VegeBase (Whole foods, smallish round jar – Whole Foods-maybe Publix)  3-4 tbsp
  • Parsley
  • Cilantro
  • Salt
  • Pepper

I (GiGi talking) start by emptying tomatoes and V-8 into a large stock pot stir and then pour some into a medium stock pot with heat on medium high…

Start chopping and adding the veggies…

Add them to the pots in no particular order.

Next toss in the herbs and seasoning… By the time I get to this step, the soup is almost done.

When all is in the pot, turn heat to low, cover and simmer 20 more minutes or so…

Stir occasionally, making sure to lift vegetables from the bottom of the pot to the top of the mixture when stirring. Cook until the carrots are tender.

Note: If you want a brothier soup, add some V-8 when you heat up a serving.

Top soup with  a few dots of Earth Balance (Whole Foods, maybe Publix) Soy free Natural Buttery  Spread and/or a dollop of plain probiotic or homemade. (End of GiGi talking)

Sounds yummy, doesn’t it? Too bad, you don’t know Dr. Nune! She swaps homemade yogurt with GiGi for soup! It’s sooooooo good! If you ever want to try to make your own from scratch, I posted a recipe for it a few years ago – here’s a link!

Enjoy and have a great weekend… make sure to do something fun!  xo Amy

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