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...

1/4th of recipe (about 1 1/4 cups): 125 calories, 1.25g total fat (0g sat. fat), 582mg sodium, 26.5g carbs, 5.5g fiber, 8g sugars, 4g protein

Freestyle™ SmartPoints® value 1*

SmartPoints® value 2*

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!  

1/5th of recipe (about 1 cup): 68 calories, <0.5g total fat (0g sat. fat), 998mg sodium, 9g carbs, 1.5g fiber, 6g sugars, 8g protein

Freestyle™ SmartPoints® value 1*

SmartPoints® 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!

Should old acquaintance be forgot and never brought to mind? Absolutely not! Click "Send to a Friend" and let those old acquaintances know you love 'em.

Having mail issues? Click here for a printable, text-only version of this email. And click here 
for an HTML version.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.