Low Calorie Vegetable Soup

Low Calorie Vegetable Soup

Ingredients

Directions

  1. Add some oil (I used coconut oil) to a pan and add your crushed garlic and onion to this, fry off until onion starts to brown and soften slightly, set that to the side for a moment.
  2. Peel the carrots and get all of the other vegetables roughly chopped (nothing fancy here just roughly all a similar size), pop them in a large saucepan.
  3. Add the onions and garlic to the rest of the veg and then add your two stock cubes and around one full kettle of boiling water, enough to ensure all the vegetables are covered.
  4. Add a lid and allow to boil on a low heat so it is just simmering for about 25 minutes, add your salt, pepper and coriander, this can be as much or little as you like.
  5. Add 1 cup of milk and leave to cool.
  6. Once cool add all this veg to a blender to liquify, you may need to do this in stages, that is fine.
  7. Mix it all together and put into air tight containers, it will be fine in the fridge for up to a week and also fine to freeze.