This time of year can be a challenge if you’re trying to eat sufficiently low glycemic vegetables. So, what could be better to eat healthy during the high-carb Fall season than a delightful, quick-to-make bright green and flavorful soup - especially if you are trying to lose or maintain weight. This recipe gives you lots of low glycemic veggies in a delicious bright green and flavorful soup!

Note that some of the ingredients count towards your “occasional” veggies in Phase 1 of the Ideal Protein program.

It’s even fun to experiment with proportions, or ingredient and herb choices. You can vary it according to taste.

Ingredients for 6 servings:

• 1-2 tablespoons olive oil

• ½ to 1 cup chopped green onion

• 1-2 garlic cloves, minced

• 1-inch piece of fresh ginger, peeled and grated

• 12 oz or as preferred Cauliflower florets or rice

• 3 medium zucchini, cut into chunks

• 2 large handfuls of spinach (or kale), large stems removed and roughly chopped

• 1 ½ cup peas, (fresh or frozen)

• fresh mint leaves to taste

• 1 teaspoon sea salt

• Ground black pepper to taste

• 4 ½ cups quality vegetable or chicken stock – nonfat; 0 sugar

• Green onion or chives, fresh parsley for garnish, as desired

Directions:

Heat the olive oil in a large pot over medium heat.

Add onion and garlic and lightly saute until softened. Add ginger and sauté for 1 minute, until fragrant. Add 2 cups broth and zucchini and simmer until zucchini is tender.

Add remaining broth and cauliflower, then add peas and mint (and any other herbs you choose) and simmer until cauliflower is tender; for 15 to 20 minutes, then add water for desired consistency.

Remove the pot from heat, cool slightly, and with the help of an immersion blender puree until smooth. Alternatively, puree in batches in a blender (be careful not to splatter the hot liquid onto yourself though).

Return the pot to heat and simmer for about 5 to 10 more minutes, or until it starts to thicken.

Garnish with minced green onion or chives, freshly ground pepper, fresh chopped mint, or parsley.