VEGGIE SOUP WITH LOW-CALORIES
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
5 tbs olive oil
1 onion, sliced
Salt and Pepper
1 eggplant, cubed
2 cloves garlic, chopped
1 1/2 pound tomatoes, chopped
3 cups low sodium vegetable broth
1 yellow squash, cut into pieces
1/2 cup chopped parsley
1/2 cup grated Parmesan cheese
1 tbs lemon juice
Heat 3 tbs oil in a pot. Add onion and salt, cook until tender and golden. Add eggplant and garlic, cook until eggplant is golden and softening. Add tomatoes, cook until tomatoes start breaking down. *Add broth, salt, and pepper, bring to a simmer, cook until eggplant is tender. Add squash, simmer until tender. Season. Combine parsley, Parmesan, juice, and remaining oil in a bowl. Top each bowl of soup with parsley mixture. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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