Today,

because it suddenly got very cold in Shanghai,

because I love soups, and

because I love ya,

I am bringing to the front page one of my favorite soups ever. The light and healthy veggie soup!

Happy Monday everyone 🙂

————————————————————————————————–

NOTE: this is not high cuisine or anything fancy or complicated. It is just my most favorite light soup ever! This is what I make myself when I want to loose some weight or if I want something warm but fat-free.

It is also the easiest thing on earth to cook!…and if Im telling you it’s the easiest, you should trust me here!

All you need to do is throw in a pot a bunch of different vegetables, whatever you have in your fridge, boil them with salt and olive oil and then pure’ em. And just like that, you will have a delicious creamy soup.

MAKE IT! MAKE IT! MAKE IT!

Ingredients (for 8 servings):

• Any vegetables you have (carrots, zucchini, spinach, eggplant, tomatoes, onion)
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• heavy cream (optional)
• chopped fresh parsley
• crust of parmesan cheese 1″

Start chopping up some onion and sautéing it in a sauce pan with 2 tbsp of olive oil

wash and chop up some zucchini

eggplant

carrots

and a bunch of fresh spinach (or whatever other veggies you have in your fridge)

Add all the veggies into your sauce pan, season with salt, add the crust of parmesan cheese, fill it up with water, cover with a lid and let it simmer until vegetables are cooked through

With an immersion blender, puree the veggies

Ladle the soup into serving bowl, drizzle the top with a tbsp  of heavy cream and sprinkle some freshly chopped parsley

Enjoy nice and warm!

One serving provides:

• Calories: 86
• Fat: 5 g
• Carbohydrates: 8 g
• Protein: 2 gv