In the WeightWatchers community, one of the most searched and tracked recipes are low Points soups – and no wonder! Low Points soups are incredibly tasty, easy to make, nutritious and filling (what’s not to like?).
Some general tips for making low Points soup
- Make sure you have all your ingredients mise en place (or, “everything in its place”). Wash, peel (if necessary), and slice all the vegetables before you begin the recipe, this way you can quickly add ingredients as needed without any distractions or last-minute prep. Herbs and spices can also be premeasured and arranged in the order that they will be added to the recipe.
- Pre-cut veggies are a great convenience food to use if the idea of all that cutting and dicing is overwhelming. Use either fresh or frozen prepped vegetables and make use of pre-cut or mashed garlic in jars.
- Low Points soups are an excellent way to use up leftover fresh herbs. If you have a surplus of fresh herbs but aren’t making soup right away you can purée the herbs with a small amount of water and freeze in ice cube trays (this works best for leafy herbs such as basil and parsley, avoid woody intensely flavoured herbs such as rosemary).