I need veggie soup recipes, as an alternative to cabbage soup for the 'cabbage soup diet'?

I dont want to just randomly cook loads of veg in a pan cos it always ends up tasting horrible!



Id prefer recipes for clear soup? Any ideas please?



(I asked this earlier in different section and had no luck, so here goes again!)
I need veggie soup recipes, as an alternative to cabbage soup for the 'cabbage soup diet'?
Clear Vegetable Soup



1 teaspoon minced chilli

1 teaspoon minced garlic

1/2 cup finely chopped dill

3 vegetable stock cubes

1 finely chopped onion

1 cup finely sliced carrot

1 cup finely sliced celery

1 cup chopped broccoli

1/4 cup lentils

1/4 cup barley



Saute the chilli, garlic, dill, stock cubes and onion

in a little water.

Add water, carrot, celery, broccoli and simmer until

vegetables are almost soft.



OR



Check out this great website below. It has a hundreds of recipes for different types of clear soups. From low-fat veggie ones to meaty ones:

www.recipezaar.com

/recipes/clear-soups
Reply:I'm not sure if you are allowed pearl barley soup mix for the cabbage soup diet but if you are then this the the veg soup I normally make. Bring a couple of handfulls of pearl barley soup mix to boil in veg stock and reduce to simmer. Add a bayleaf and bouquet garni for flavour.



Meanwhile, prepare and chop one leek, 3 carrots and 5 sticks of celery (i also like to use the leafy part of the celery as it is full of flavour). Add to the pot and cook until the veg are tender to your liking. Sprinkle with freshly chopped parsley before serving.



If you are not allowed pearl barley you could leave it out and use diced potato instead.
Reply:This one's pretty tasty. It's called Immune Power Soup and only has 90 calories. Hope you like it.



Immune Power Soup



INGREDIENTS

1 tablespoon olive oil

2 cups carrots, sliced

1 cup celery, chopped

1 cup leeks, chopped

1 cup onion, diced

1 tablespoon fresh ginger, minced

4 cloves garlic, minced

1 cup shiitake mushrooms, finely sliced

1 cup parsley, chopped

1/4 cup fresh basil, chopped

8 cups water

1 teaspoon salt

Freshly ground black pepper, to taste

1/4 cup fresh chives, chopped, for garnish



1. Coat a large pot with olive oil. Add carrot, celery, leek, onion, ginger and garlic, and sauté for 10 minutes on medium heat, stirring frequently.

2. Add shiitake, parsley, basil and 8 cups of water. Season with salt and black pepper. Turn heat to high and bring to a boil, then reduce heat to medium low and simmer for 20 minutes.

3. Serve in a bowl or mug and garnish with chives.



Serves 5.



The Fat Resistance Diet?

Copyright ?2005 by Dr. Leo Galland, Jonathan Galland
Reply:kraftfoods.com or myfreerecipes.com
Reply:Well the obvious is tomato soup. Carrot and swede is a really nice alternative and tastes like and orange sunset mmmmmmm! Usually you could having it with some nice crunchy brown bread!
Reply:This is called "Borscht" and it is a very tasty way to eat beetroot.



2 c. diced beets

1/2 c. diced carrots

1 c. diced onion

1 clove garlic, minced

2 tbsp. minced parsley

2 c. water

2 tsp. butter

2 c. chicken or beef stock

1 1/4 c. shredded cabbage

2 tsp. cider vinegar

Salt

Freshly ground black pepper

Sour cream



I have been getting soup recipes from the source listed below.
Reply:Onion soup is always good :)



Fry off onions with a pinch of sugar until a deep brown colour (not burnt but dark brown). Add to a point of onion stock (and a dash of brandy if you like that kind of thing) and keep the heat at just under boiling. Cover and leave for about 45 mins to infuse.



Meanwhile cut some french bread into slices, lay out on a baking tray, drizzle a little olive oil on each and bake at 180c for 20-25 mins. When done, take out and rub a slice of garlic clove all over the toast.



To serve, put soup in a heat proof bowl, lay the croutons (baked french bread) on top and throw over a generous handful of Gruyere cheese. Put under a hot grill until the cheese colours.



Watch when eating as the cheese can burn the mouth!



Hope you like it :)
Reply:To make soup %26gt;

Find a vegetable or mix of vegetables you like and boil in a pan with a stock cube till cooked! Avoid any vegetable that breaks down quickly or cook them in larger sized pieces.



Live on it for more than a week and you'll lose weight and also any friends you might have, it's not just cabbage that causes nasty smelling wind! Live on it too long and you'll be suffering from lots of other problems too including malnutrition, as the human body is not designed to live on mainly liquid diets, and vegetables contain a lot of fibre which cannot be digested! As soon as you stop the diet you'll regain the weight and perhaps even gain more!

To be slim %26gt;

Just learn to eat healthily and everything in moderation and exercise more and let your body find it's own weight level. Watch how naturally slim people eat. I've never dieted in my life and have weighed the same give or take a few pounds (apart from when pregnant and the increase was less than a stone and gone within a week of the births) since I was 16, I'm talking over 40 years!
Reply:Serves 3-6



Ingrediants



2 Table spoons of olive oil

1 large onion, finely chopped

2 garlic cloves, crushed.

2 Large Carrots, finely chopped

2 sticks of celery, finely chopped

1 bayleaf

3 tablespoons of sundried tomato paste

400g canned chopped tomatoes

1.5 litres of vegetable/chicken stock

100g of macaroni pasta

50g French beans (fine beans chopped are also good to use)

10 small mushrooms, finely chopped



Vegans ignore



Grated cheese

Mini meatballs or chopped sausages (vegetarians can use quorn)



Instructions



In a large pan, add the onion, garlic and oil.



Cover and gently fry for 4/5 mins until softened, stirring occasionally.



Add carrots and celery and cook over the heat for a few minutes.



Add bayleaf, sundried tomato paste, canned tomatoes, mushrooms, 2/3 of stock.



Bring to the boil and simmer for 30/35 minutes.



Stir in pasta, beans, rest of the stoke and simmer for ten minutes.



Ladle into bowls.



Vegans Ignore



Spinkle grated cheese on top and add cooked mini meatballs or chopped sausages on top.





Eat and enjoy.



I had this last night and it was fantastic. I don't even like half of the ingrediants, but I loved this soup. My mother is ill with the flu and it did her the world of good.

If you are making it and want to get rid of a cold or flu, I would recommend an extra clove of garlic.



Hope you all enjoy this as much as I do!!!





It's not exactly clear, but it is REALLY good, you have to be into tomatoes though as this is what it is like!
Reply:Vegetable Beef Soup



1 lb. stew beef - cut into small pieces



4 C. beef broth



3 C. water



1 14.5 oz. can of crushed tomatoes



1 1/2 C. cubed potatoes



1 medium onion chopped



1 C. sliced carrots



1 C. sliced celery



1/2 C. peas - frozen



1/2 C. corn



1 C. green beans



1/2 to 2 t. herbs of your choice (basil, oregano or dill)



Brown stew beef, add onions and cook for 3 minutes. Add water and tomatoes and cook until beef is tender. Add vegetables except peas and cook until tender. Add spices, peas and simmer another 1/2 hour.
Reply:18 oz sirloin steak, chopped into bite size pieces

20 oz can crushed tomatoes

1 bag frozen corn

1 bag frozen baby lima beans

1 bag frozen peas

1lb of potatoes, chopped and boiled almost cooked (cook unitl a little hard)



Saute the steak in olive oil add some pepper, green pepper and onion, garlic and other season you might like.

(I use alot of pepper especially a pepper blend)



Don't fully cook the meat.



Transfer eveything from the skillet to a Dutch oven

add the tomatoes, potatoes and lima beans, cook 30 minutes, add the peas and corn, cook 30 more minutes

serve with cornbread or other favorite bread.



I change this up sometimes and will add Okra and green beans. Bon Appetit

hand cream