Jeannie's Zero Point Soup
A few nights ago, I decided to try this soup of Jeannie's. However, because I was feeding a 3 year-old, I added a couple of fattier items, didn't think it was so good to feed her zero points at night. Turns out she wasn't wild about the soup after all, but that could be because she ruined her appetite with crackers and cheese prior to dinner. Oh well. I really liked it though.

Nearly Zero Point Soup
Saute in olive oil 2 minced cloves of garlic and 1 onion, chopped. When fragrant, add 2/3 c sliced carrot, 2/3 c chopped cabbage, 2 chopped parsnips, 1/2 c chopped turnip, 6 cups of broth, 1 tsp of tomato paste. Bring to a boil and season with dried basil, oregano, salt and pepper. Simmer for about 25 minutes then add 2 zucchinis, chopped and cook about 5 minutes longer. Cool soup slightly and stir in plain yogourt (if soup is too hot, the yogo will curdle). Serve with chunks of avocado in the soup and cornbread.

Using up leftover broccoli stalks.
This is a very delicious Cream of Broccoli Soup that I make when I have a big bag of broccoli stalks in the freezer. It's modified from an epicurious.com recipe.

In a heavy saucepan, saute 3/4 cup of chopped onion & 1 carrot, sliced thinly with 2 tsp brown mustard seeds and 2 tbsp butter over moderate heat.

When onion is soft, add 3.5 cups chopped broccoli, 4 cups broth and simmer 15-20 minutes, until broccoli is very tender.

Puree in batches until smooth and transfer to a second pot. Reheat (but don't boil) soup and whisk in 1.5 tsp of lemon juice, season and stir in 1/4 cup of heavy cream (or homogenized milk). Serve.