This low calorie, quick vegetable soup uses spiralized vegetables instead of pasta; this adds flavor, texture and disease-fighting nutrients to your bowl! Enjoy it as a vegetable side dish or add some grilled chicken breast to create a one bowl main dish.
2 medium potatoes
2 large green zucchinis
2 medium carrots
Celery root piece
1 onion, finely chopped
3 Tbsp. olive oil
4 cups water
Salt & Pepper to taste
½ tsp. Paprika
- Peel and spiralize the carrots and celery root and place in a bowl. Spiralize the zucchinis. Peel and spiralize the potatoes, rinse in cold water and drain well. Place all in a bowl and set aside.
- In a large pot heat up the oil, lower the heat and fry the onion for about 3 minutes. Add the salt, pepper and paprika and stir.
- Add the spiralized vegetables and continue cooking for 3 more minutes.
- Pour in the hot water, cover and bring to a boil, then lower the heat and simmer for about 4-5 minutes. Remove from the heat.
Nutrition Information: Serves 4 Calories: 170, Total Fat: 7g (Sat. Fat 1g), Carbohydrate: 25g, Fiber: 3g, Protein: 3g, 100% DV Vitamin A & 25% DV Vitamin C