Happy Wednesday! I was just reading how research has shown that people who fill their stomachs with soup at the start of a meal eat less overall throughout the whole day. Our question of the day ~ What is your favorite healthy soup? Recipe or off the grocery shelf. A random drawing of all responses will win a selection of each of our magnets including Carole's popular "Do the Next Right Thing".
For me, I enjoy a freshly pureed spaghetti squash soup.
ReplyDeleteI also puree the entire mix with a hand blender at the end, before serving.
Spaghetti Squash Soup
Ingredients
1 Spaghetti Squash
1 tablespoons of olive oil
1 Garlic clove finely chopped
½ cup parsley
1 chopped onion
1 chopped tomato
Chicken broth or stock
Carrots and Spring onions
Salt and pepper to taste
Directions:
Cut the spaghetti squash in two pieces and clean it by removing all the seeds. Bake it in an oven at 350 degree for about an hour. In a stock pot, heat olive oil, add the chopped garlic and onions, fry them till they turn golden brown. Now add the tomatoes and the other vegetables with parsley and stir till soft. Add the baked spaghetti squash and pour the chicken broth in the stock pot with the above ingredients. Heat the mixture on a low flame till the soup is of a thick consistency. Add salt and pepper to taste. If you like your soup a little spicy you can add red chilly flakes.