Jennystrone

By author photo Jenny Craig Team

vegetarian · 28 Aug 18

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.

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