Sippin on Some Sizzzoup

As the weather gets colder, lunches outside get fewer. And with their departure, the once appealing crisp summery salads lose their luster. You need something heartier...homey-er...hotter. You need a piping bowl of sizzling soup.

Grocery store canned soups often have too much sodium and too many carbs. Most also aren't made with fresh ingredients and just taste pretty blah.

So what can you do? Run across the courtyard to Marie Calenders? No silly, make your own.

Now before you start complaining that you don't have the culinary confidence to tackle this task, let me tell you it's soooooo easy!

With only two ingredients and a blender, you can be slurping a savory soup in no time.

Simply pick your veggie of choice (fresh or frozen), and grab some low sodium vegetable broth.

So far I've tried broccoli, peas, and asparagus and they were all fabulous.


Steam the veggies by heating them on high in a covered pot with a 1/4 cup water. Cook till limp.

Put the veggies in the blender with one or two cups of broth, depending on size of soup.

Blend until smooth.


Serve alone, with spices like garlic, salt, and pepper, or with a wedge of light Laughing Cow cheese. Yum!


My broccoli creation was a mere 35 calories for 1 1/4 cups! With the cheese 70 cals. You can make a huge batch and use it all week, or freeze it for the future.