Don’t let the cold weather be an excuse to eat poorly. During snowstorms and the chilly days of March it’s important to remember that comfort food doesn’t have to be unhealthy.
Soup is a great meal option in the winter. A hearty soup can keep you warm, healthy and full! Soup can be made in large quantities and frozen for a later date, making it an ideal meal to prep. One of our favorite soups is this Vegetable Soup (which was adapted from AboutFood.com. Enjoy!
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes
- 2 tsp. olive oil
- 1 cup chopped leeks, white parts only
- 3/4 cup chopped celery
- 1 clove garlic, minced
- 1 1/2 cups carrots, sliced
- 1 cup rutabaga or turnips, cut into 1-inch pieces
- 1 medium russet potato, peeled, cut into pieces
- 1 15-oz. can diced tomatoes
- 4 cups fat-free, low sodium chicken broth, divided
- Salt and pepper as desired
Heat the oil on medium heat in a large pot. Sauté the garlic, celery, leeks and carrots for 5 minutes.
Add chopped rutabaga and potatoes, followed by canned tomatoes and 3 cups of broth. Bring to a boil, then cover and simmer for 40 minutes, until vegetables are tender.
In two or three batches, puree soup with in a blender, or use an immersion blender. Add extra cup of broth to thin the soup a little.
Per 1 ½ cup serving: Calories 113, Calories from Fat 16, Total Fat 1.8g (sat0.2g), Cholesterol 0mg, Sodium 168mg, Carbohydrate 20.2g, Fiber 4.1g, Protein 4.1g