I threw this soup together with some veggies I already had in my fridge because I wanted something simple, filling and low-fat. I called it skinny soup (at least in my head) and decided to include it on the blog. I then Googled “skinny soup” and realized that Dr. Oz had already made it up!
Dr. Oz’s skinny soup recipe is very similar to mine. However, mine is vegan and WAY easier to make. (The Dr. Oz recipe takes at least two hours. Mine takes about 30 minutes.)
So, whip this up and gobble it down — without any guilt!
Ingredients:
1 small onion, diced
2 celery stalks, diced
1 large clove garlic
1 carrot, diced
2 cups cabbage, chopped
1/2 tsp. oregano
1/2 tsp. dried celery
1 pinch fennel seed
1/2 tsp dried rosemary
2 tbsp. red wine
4 tbsp. liquid aminos
1/2 tsp. dried red pepper (optional)
1 cup edamame
Directions:
- Saute onions and celery with liquid aminos on medium-high heat until clear.
- Add garlic and red wine and saute until fragrant, about two minutes.
- Add carrots, spices and cabbage. Saute for five more minutes until veggies soften.
- Add tomato sauce. Add water to the rim of the un-rinsed can (so as not to waste tomato sauce) and pour into soup. Pour another can of water into soup.
- Add edamame.
- Bring soup to a simmer and simmer for around 10 to 15 minutes.
- Pour into bowls and serve with croutons, freshly ground pepper and freshly grated Parmesan cheese (or vegan cheese).
