Vegetable Soup

For those cold, rainy afternoons, there’s nothing better than a hot soup. This dish is low in calories and full of vitamins and minerals. It’s easy to make and delicious.

Approximate Nutritional Content: 1 serving (recipe serves 4)

• Calories: 272 kcal.

• Grams of fat: 5 gr. equals one fat serving

• Grams of carbohydrates: 51 gr. equals 3 servings of grains/vegetables

• Grams of protein: 12 gr. equals 2 servings of protein

Note: nutritional information may vary according to the quantity and type of ingredients used.

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 1 garlic clove, finely chopped

• 1 medium chayote, peeled and cut into cubes

• 1 medium zucchini, cut into cubes

• 1 medium sweet potato, cut into cubes

• 1/2 cup orzo or small soup pasta

• 1 can natural tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 4 cups fat-free chicken broth

• salt and pepper to taste

Preparation:

• In a large pot, heat the oil over medium-high heat.

• Add the onion and sauté until translucent, then add the garlic and sauté until golden.

• Add the chayote, zucchini, sweet potato, orzo, tomato, thyme, rosemary, and chicken broth. Bring to a boil and cook on low heat until the vegetables are tender (approximately 30 minutes).

• Season with salt and pepper to taste and serve.

Enjoy!