Tomato and Vegetable Noodle Soup

By ldelmas

A quick soup is made with detox vegetables. You can make this entirely in the microwave by adding the broth and vegetable juice to the bowl after the vegetables are cooked but it is a little precarious to handle that amount of very hot liquid with such viscosity in a bowl.
Serves: 4 adult portions

Prep time: approximately 5 minutes
Cook time: approximately 10 minutes

Ingredients

• INGREDIENTS:
• 2 cups reduced sodium vegetable juice
• 2 cups fat free, reduced sodium chicken broth
• 12 ounces drained and rinsed shirataki noodles
• 3 cups fresh frozen vegetable mix
• Salt and freshly ground black pepper
• 1/4 cup fresh basil leaves, torn into bite size pieces

Preparation

Step 1

METHOD:
1. Heat the vegetable juice, chicken broth and noodles in a medium saucepot to a simmer, about 5 minutes.
2. Meanwhile, 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. Place the vegetables in any type of food processor and pulse to chop them into small pieces but not pureed.
4. Add the cooked vegetables to the saucepot, season with salt and pepper and add the basil.
5. Ladle an even amount of the soup into four bowls.

TIPS:
1. Add trimmed and broiled beef tenderloin chunks for an additional 2g fat and 50 calories per ounce, beef and noodle soup for 110 calories!!!!
2. Add some crushed red chili flakes for a spicy soup to get that metabolism boosted for 0 calories.

Fat Grams
Before: 8.1 ­
After: .05



­Calories
­­Before: 284
­After: 43.25



Per serving:
62.75 calories
.05g fat (0g sat, 0g mono, 0g poly)
0 mg cholesterol
390mg sodium
10.5g carbohydrate
3g fiber
3g protein