As is fairly customary, I was invited for Thanksgiving dinner on a Sunday to a friend's mother's home. This mother has never been fooled by my overweightedness and has always believed that I need feeding. Even though there are plenty of dishes I can eat during the Thanksgiving feast, she always insists on making me my own special meal, and then she sends me home with enough leftovers to get me to Yule (only slightly exaggerating).
One of the many offerings I left with was a margarine tub filled with the night's leftover veggies:
Normally, I'd eat those veggies over the Monday and Tuesday, but today was our first cold, rainy day of the fall when I was out and about. I came home craving hot soup.
So, one tubful of veggies (see above)+1 cup of veggie broth+1 blender+1 pot=
Yum! Soooo good for you and soooo easy (and quick!) to make and non-fat to boot! The parsnips really gave it a unique flavour. I love these improvised soups; you never know what they'll taste like and you never get the same one twice. I served this with a low-fat grilled cheese--sharp cheddar in a tortilla, toasted in a non-stick non-greased skillet. Dessert was one of my dubiously healthy, but definitely low-fat, brownies. :-)
"Life's but a walking shadow, a poor player that struts and frets his hour upon the stage and then is heard no more. It is a tale told by an idiot, full of sound and fury, signifying nothing."