This comforting vegetable soup is a perfect adaptation for Weight Watchers meal plans, offering a satisfying balance of flavor and nutrition. The dish features a rich base of sautéed onions and garlic, enhanced with instant chicken broth granules for depth. Assorted sliced vegetables are simmered until tender, then partially blended to create a creamy consistency while retaining chunks of texture. Finished with fresh parsley and basil, this soup is aromatic and warming. It is an ideal choice for cold evenings or meal prep, providing a wholesome, home-style meal that is easy to prepare with pantry staples. Serve hot for a quick, nutritious dinner.
Ww Recipe Adaptation Veggie Soup
Description
This comforting vegetable soup is a perfect adaptation for Weight Watchers meal plans, offering a satisfying balance of flavor and nutrition. The dish features a rich base of sautéed onions and garlic, enhanced with instant chicken broth granules for depth. Assorted sliced vegetables are simmered until tender, then partially blended to create a creamy consistency while retaining chunks of texture. Finished with fresh parsley and basil, this soup is aromatic and warming. It is an ideal choice for cold evenings or meal prep, providing a wholesome, home-style meal that is easy to prepare with pantry staples. Serve hot for a quick, nutritious dinner.Ingredients
Directions
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Lightly spray a large (5+ quart) non-stick saucepan with cooking spray.
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Sauté diced onions over medium heat until almost translucent.
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Add minced garlic and instant chicken broth granules or seasoning mix to the pot.
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Continue cooking, stirring frequently, until onions are translucent and lightly browned.
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Stir in the assorted sliced vegetables, chopped tomato, parsley, basil, and pepper.
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Cover and cook over low heat for 10 minutes to soften the vegetables slightly.
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Add 8 cups of water and bring the mixture to a boil.
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Reduce heat, cover, and simmer for 20 minutes until vegetables are tender.
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Use a slotted spoon to remove about 2 cups of vegetables from the pan and set aside.
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Allow the remaining soup in the pan to cool slightly to room temperature.
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Puree the remaining soup in a blender in small batches until smooth.
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Return the pureed mixture and the reserved vegetables to the saucepan.
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Heat through gently until serving temperature is reached.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1401.2kcal
- % Daily Value *
- Total Fat 80.8g125%
- Saturated Fat 21.2g106%
- Cholesterol 2023.1mg675%
- Sodium 20682.9mg862%
- Total Carbohydrate 75.1g26%
- Dietary Fiber 11.7g47%
- Sugars 19.3g
- Protein 84.3g169%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Vegetable Selection: For the assorted sliced veggies, you can use a mix of carrots, celery, zucchini, green beans, or bell peppers. Choose vegetables that hold their shape well when simmered.
Blending Options: If you do not have a standard blender, an immersion (hand) blender can be used directly in the pot for easier cleanup. Be careful when blending hot liquids; leave the lid slightly ajar to allow steam to escape.
Storage: This soup stores well in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Seasoning Tip: Adjust the amount of instant chicken broth granules based on your sodium preference. If using low-sodium broth, you may want to add a pinch of salt to taste.
