Are you sick of hearing how overweight the world is? Well, that’s a real dilemma for those raised in a frugal Hollander household where throwing food away is a mortal sin. The clean plate club rules in Dutch homes! Well, you can have your skinny and keep food from going to waste. Here are soup recipes to use up those leftover veggie scraps daring you to throw them out? Make Cream of Leftover Vegetable soup! What could be more perfect for weight loss? Here’s are vegan cream soups, cream of leftover vegetable soup recipes and other vegan cream soups and weight loss foods from the Diet Kitchen.
Start a kettle of water boiling. In the Diet Kitchen, added salt gets a miss. Add a few dashes of olive oil, lemon juice and Better Than Bouillon vegetable broth or Bragg’s Liquid Amino. Dash in salt-free Spike or salt-free Mrs. Dash seasoning (frugalistas, Dollar Tree has a cheap equivalent for a buck!). Part of weight loss cooking is learning to substitute salt and cut sodium. Add chopped fresh or dried rosemary, oregano, sage, dill, and bay leaf. Add garlic, smoky paprika and black pepper for a spicy salt-free seasoning for your cream of leftover vegetable soup.
Whilst that comes to a boil, make a sweep of your fridge and collect up bits of veggies in any combination. Just what diverse offerings your haul might consist of will vary each week (therein lies the Diet Kitchen magic). Here’s a nice assortment–leek leavings, half a bag of collard greens, tomatoes slices left from salad, the end of a stalk of celery, several withered carrots, sliced green pepper leftover from lunch, a hunk of rutabaga, a big portobella mushroom, broccoli spears and cabbage head. Trim moth-eaten bits off, chop the whole melange and pop in the leftover vegetable soup pot.
Dice half a small yam or potato per serving and add to soup pot. Simmer till tender. You can also use pumpkin or squash. To make vegan cream soups, add two cups unsweetened cashew, almond or soy milk (cashew in the creamiest). The Diet Kitchen thickens vegan cream soups with mashed avocado for fatty acids. Or, for a good protein base for vegan cream soups, use leftover hummus, mashed beans or cooked lentils. Milled flaxseed will thicken vegan cream soups, too. For “cheesy” vegan cream soups, add cashew “cheese” sauce. All these are excellent belly busting, fill you up weight loss foods.
Children have proclaimed these cream of leftover vegetable soup and such vegetarian soup recipes “heavenly.” These vegan cream soups and leftover vegetable use-ups make penny pinching taste extravagant. In the Diet Kitchen, weight loss foods feel like indulging.