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12.23.11
 

Since we love you all so much, we're giving you a gift -- a couple of our very best soup recipes, previously only available in HG cookbooks! They'll keep you snuggly and warm 'til the New Year...

 
 
  Creamy Carrot Soup

PER SERVING (1/4th of recipe, about 1 1/4 cups): 125 calories, 1.25g fat, 582mg sodium, 26.5g carbs, 5.5g fiber, 8g sugars, 4g protein -- PointsPlus® value 3*

Creamy, sweet yet savory, and sooo delicious. If you like carrots, you'll FLIP over this colorful concoction!

 
 

Ingredients:
4 cups chopped carrots
1 large onion, chopped
1 medium potato (about 7 oz.), peeled and cubed
2 cups fat-free chicken broth
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper, or more to taste
1/4 tsp. ground nutmeg
1 cup Unsweetened Original Almond Breeze

Directions:
Bring a large nonstick pot to medium-high heat on the stove. Add carrots, onion, and potato. Cook and stir until tender, about 10 minutes.

Add broth and seasonings and bring to a boil. Reduce to a simmer and cook until veggies are soft, about 10 minutes. Remove from heat and let cool slightly.

Carefully transfer contents of the pot to a blender. Add Almond Breeze and puree until smooth.

If needed, return soup to the pot and bring to desired temperature on the stove. Season with additional salt and pepper, if you like, and enjoy!

MAKES 4 SERVINGS

This recipe can also be found in the "Soups" chapter of Hungry Girl 300 Under 300!  

 
  Kazu’s Special Eggplant & Shrimp Soup

PER SERVING (1/5th of recipe, about 1 cup): 68 calories, <0.5g fat, 998mg sodium, 9g carbs, 1.5g fiber, 6g sugars, 8g protein -- PointsPlus® value 2*

This recipe is for HG Lisa's favorite soup from her favorite sushi restaurant, graciously given to her by her favorite sushi chef, Kazu. P.S. It tastes even better the next day!

 
 
 

Ingredients:
1/2 cup liquid Asian noodle soup base (like the kind by Kikkoman; found at Asian markets and select grocery stores)
2 cups peeled eggplant cut into 1-inch cubes (Japanese eggplant, if available)
1 Anaheim pepper or banana pepper, seeded and chopped
1 cup chopped shiitake mushrooms
5 oz. cooked ready-to-eat medium-small shrimp

Directions:
In a medium nonstick pot on the stove, combine soup base with 3 1/2 cups of water. Bring to a boil.

Add veggies and reduce to a simmer. Cook for 15 minutes, or until veggies have softened.

Add shrimp and cook until hot, about 2 minutes. Enjoy!

MAKES 5 SERVINGS

This recipe can also be found in the "
Souper Douper" chapter of Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World!

 
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CHEW ON THIS:

Since it's almost the end of National Eggnog Month, it's DEFINITELY time to make our tasty lightened-up nogs... in three different flavors! The nog days aren't over yet...

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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