Null soup. 1/7/22

Null soup

Good for lunch, good for dinner, good for snack, null soup! I made a big pot of null soup the other day for times when I am too tired to make something nutritious and might slide into choices I wish I had not made. Why “null” soup? I named it that because it is a WW zero personal points meal in a bowl.

To make null soup go in your vegetables drawer in the refrigerator and pull out all the non-starchy vegetables you have. I believe my soup has mushrooms, onions, carrots, celery, broccolini, cabbage, and kale. First I sauté the mushrooms and onions in a little olive oil spray. Then I add chicken or vegetable broth. Then I chop and add the rest of the vegetables according to hardness. First the carrots, then celery, etc. until I add the kale last. I had some thyme twigs that I dropped in and finally some chicken breast meat from a rotisserie chicken. The whole thing takes only about 20 minutes.

Since I like a lot to eat in a serving I divided my pot into two containers but if you like your soup more brothy you could divide it into smaller portions and just add more broth when you reheat it. Make enough for several days and freeze it if you like. Null soup, nutritious, tasty, and an aid in “dining lite.”

This entry was posted in American, Easy, Healthy tips, Indian, Kitchen tips, leftovers, Methods, soup and tagged . Bookmark the permalink.

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