Nutrisystem Recipes > Appetizers > Nutrisystem Vegetable Soup Recipe

Nutrisystem Vegetable Soup recipe
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Ingredients Needed

  1. Olive Oil (4.0 tsp)
  2. Onion (1.0 medium)
  3. Coarse Kosher Salt (0.25 tsp)
  4. Black Pepper (Ground) (1.0 tsp)
  5. Carrots - Raw (1.0 medium)
  6. Garlic Cloves, Chopped (2.0 medium)
  7. Celery Stalk (1.0 medium)
  8. Mushrooms (0.5 cup)
  9. Asparagus (0.5 cup)
  10. Cabbage (0.5 cup)
  11. Red Pepper (0.5 cup)
  12. Bay Leaf (1.0 piece)
  13. Thyme (Dried) (1.0 tsp of ground)
  14. White Wine (0.25 cup)
  15. Low Sodium Chicken Broth (1.0 quart)
  16. Yukon Gold Potatoes (1.0 lb)
  17. Pesto (1.0 dollop)

Instructions

In the span of a man’s life, we are overly taught and persuaded by parents, doctors, and dieticians to “eat your vegetables!”In its simplest terms, veggies are good for our health because for so many obvious reasons we know that can benefit us and our health. With this Nutrisystem Vegetable Soup, people who hate veggies will start liking such since it contains ingredients that bring more flavors to the soup than usual recipes, plus the fact that it is healthy and beneficial in general.

  • Put to heat the olive oil in a large saucepan over medium-high heat until sparkling. Add the onion, season with salt and pepper, stirring occasionally, for about 5 minutes or until translucent. Olive oil is healthy since it is considered a monounsaturated fatty acid that can help lower one’s total cholesterol levels.
  • Mix in the carrots and garlic, season with salt and pepper, and cook for about 2 minutes or until garlic’s aroma is defused. When cooking vegetables, it is always advisable you cut them into little pieces so that they will be cooked all the way through.
  • Add the celery, cabbage, the bay leaf and thyme. Add in flavor with salt and pepper and cook for another 5 minutes. Mix in the White Wine for acidity and cook until the alcohol has reduced by about half for about 2 minutes. Wine increases the flavor and aroma of dishes. Once heated, it concentrates its flavor, which is why it's important to match the right one to your dish. The wine should blend well with other ingredients and not give it a different, off taste.
  • Put in the broth, potatoes, and a quicker-cooking vegetable like asparagus and let the soup come to a boil. Under low heat, gently simmer, uncovered, until the potatoes can be easily stabbed with a fork. Taste and season with additional salt and pepper as needed.
  • Serve immediately. You can serve and eat this with a dollop of pesto on top for added flavor. Pesto is a classic Italian sauce made from basil, olive oil, nuts, cheese and garlic. It’s high in total fat contains fiber.

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Nutritional Information for 1 Serving

  • Calories

    60.4

  • Fat

    2.6g

  • Carbs

    1.0g

  • Protein

    0.1g