This recipe took me hardly any time to make and is super healthy. I'm eating it for lunches all week and it has been deeeelicious so far. I've seen about a million recipes for "healthy vegetable soup" out there, which is great, but it gets boring after a while. This is definitely a more interesting spin on that concept with a bit of heat and smokiness from the red pepper flakes and cumin. And thanks to frozen vegetables you don't even have to get out a knife and cutting board. Sweet! I didn't realize that they sell frozen, diced onions at Target nowadays- and it pretty much made my life complete. I hate chopping onions SO much and this is SOOOOOO easy to just dump them in the pot and saute. These are the veggies I used, cheap and easy!
Here's my recipe- adapted from this one- enjoy! Don't forget to stop by on Monday for the big release of my new e-Book "Make Ahead Meals: Freezer Meal Recipes that Make Dinner Quick and Easy"!!
No Chop, One Pot, Low Calorie Vegetable SoupServing Size: 2 cups
Calories per Serving: 88
Weight Watchers Points Plus per Serving: 2
2 tsp olive oil
1 cup of frozen, diced onions
2 tsp pre minced garlic
2 tsp cumin seeds
1 tbsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
2x 16oz bags Frozen Broccoli, Cauliflower, and Carrot Medley
6 cups water
3 bouillion cubes (you can use 6 cups of chicken stock if you prefer, I just like bouillion cubes because they take up less space)
Heat the olive oil in a large pot over medium heat. Add the onions and saute until translucent. Add the garlic, cumin seeds, and red pepper flakes and saute for approximately 2 minutes until fragrant. Add the two bags of frozen vegetables, water, and bouillion cubes and bring to a simmer. Simmer for 7-10 minutes, until vegetables are cooked through. Use a stick blender to blend the soup to a smooth consistency.
Since I'm using this soup as lunch for the week I put 2 cups into each of these little Ziploc twist and lock containers. I love them- they dont spill, they stack, and they're inexpensive.
That's it- easy peasy!