| C | 74 |
| F | 0g |
THIS QUICK SOUP can be made with detoxifying cruciferous vegetables, like the cauliflower and broccoli found in frozen vegetable medleys. You can make this entirely in the microwave by adding the broth and V8 to the bowl after the vegetables are cooked, but it’s a little precarious to handle that amount of very hot liquid with such viscosity in a bowl.
Yield: 4 servings
Prep time: about 2 minutes
Cooking time: about 5 minutes
2 cups low-sodium V8
2 cups fat-free, reduced-sodium chicken broth (such as Swanson’s)
12 ounces drained and rinsed shirataki noodles (such as Miracle Noodle Angel Hair)
3 cups fresh frozen vegetable mix (such as Birds Eye Steamfresh)
Salt and freshly ground black pepper
¼ cup fresh basil leaves, torn into bite-sized pieces
1. In a medium saucepot, heat the V8, chicken broth, and noodles to a simmer, about 5 minutes. Place the vegetables in any type of food processor and pulse to chop them into small pieces, but not pureed.
2. Place the vegetables in a microwave-safe bowl, cover with plastic wrap, and cook on high until the vegetables are tender, about 2 minutes.
3. Add the cooked vegetables to the saucepot, season with salt and pepper, and add the basil. Ladle the soup into four bowls and serve.
• Add trimmed and broiled beef tenderloin chunks for an additional 2 grams of fat and 50 calories per ounce—beef and noodle soup for 124 calories!
• Add some crushed red pepper flakes for a spicy soup to get that metabolism boosted for 0 calories.
74 calories, 0g fat (0g sat), 0mg cholesterol, 154.7mg sodium, 12.4g carbohydrate, 3g fiber, 3.8g protein
Reduced calorie / Fat free / Saturated fat free / Cholesterol free / No added sugar / Good source of fiber / Trans fat free / Gluten free