If you're watching your weight, you probably know that one of the easiest ways to control your appetite is to begin a meal with soup, preferably one full of vegetables, containing protein and low in fat. This fresh and light vegetable soup fits the bill on all counts.
It is full of all the best the greenmarket offers the gluten-free vegetarian: sweet carrots and red peppers, two varieties of oyster mushrooms, young asparagus, sliced miniature pattypan squash, among other vegetables (as well as chopped fresh herbs), and even contains protein in the form of smooth and creamy cannellini beans.
1T olive oil
3/4 lb sliced yellow and white oyster mushrooms
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup cooked cannellini beans, or other white bean
1T chopped chives
2 garlic cloves, minced
2 tiny pattypan squash, sliced
1 medium onion, minced
1 medium carrot, minced
1 cup steamed asparagus tips
1 1/2 cups vegetable broth (see note)
juice of one lime
In a medium soup pot, cook onions and peppers in oil until soft.
Add parsley, mushrooms and garlic and cook two minutes.
Add carrots, squash and beans and cook another two minutes.
Add broth, bring to a boil and then simmer until carrots are soft.
Add asparagus, cilantro, chives and lime juice.
Note: If you don't have homemade vegetable broth, a replacement would be to use one teaspoon of Better than Bouillon vegetable concentrate in 1 1/2 cups of boiling water.
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