Jennystrone

By author photo Jenny Craig Team

vegetarian

Serves: 1 with Creamy Vegetable Soup or 3 as a Free Food recipe

You will need:

  • 1 packet Jenny Craig Creamy Vegetable Soup
  • Spray oil
  • ½ medium onion, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 stick of celery, diced
  • 1 clove of garlic, crushed
  • 2 cups of white cabbage, shredded
  • 400g tinned tomatoes
  • 3 cups water
  • 1 tsp stock powder
  • 1 bay leaf
  • ½ tsp dried oregano
  • ¼ cup fresh basil or parsley (optional)

Method:

  1. Place a large saucepan on medium heat and spray with oil. Add the sliced onion and fry for about 3 minutes until softened. Add the carrot, zucchini, celery and garlic and cook for 5 minutes. Add the cabbage and cook for another 2 minutes.
  2. Add the tinned tomatoes, vegetable stock, bay leaf and dried oregano. Bring the soup to the boil, then turn down and simmer for 20-25 minutes until the vegetables are soft. Once the soup is cooked, remove and discard the bay leaf.
  3. Remove 2 cups of the soup and place in a bowl. Stir through the dried Creamy Vegetable Soup and serve.
start your journey now

related articles

  • Vietnamese Fresh Rice Paper Rolls

    By author photo Jenny Craig Team

    Try these delicious vegetarian rice paper rolls today!

    Read More
  • Ricotta & Pumpkin Ravioli with seasonal Spring veggies

    By author photo Jenny Craig Team

    A delicious recipe addition to your Spring cookbook. Check out our Ricotta & Pumpkin Ravioli with seasonal Spring veggies recipe today!

    Read More
  • Banana Bread with Strawberry and Kiwifruit Salad

    By author photo Jenny Craig Team

    Delicious and refreshing, you don't want to miss out on this recipe. Try it today!

    Read More

On Rapid Results Max, Members lost an average of 6 kgs in the first 4 weeks!#