Low Calorie Vegetable Soup

3 cups of soup stock
1/4 cup of chopped onions
1/4 cup of green beans cut in strips
2 tablespoons of diced turnip
1/4 cup of diced carrots
1/4 cup of shredded cabbage
1 tablespoon of celery, finely chopped
Salt, pepper, seasoning

Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot.

NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange.

Exchange 1 serving for 1 vegetable serving.

Steamed Artichokes

Artichokes are delicious and easy to make. Although not a heavy food, they are particularly satisfying and filling when you are craving something heavy. Make them the main part of a meal rather than the traditional first course from now on. When selecting artichokes, choose those whose petals have not opened far. The tighter and more compact the artichoke, the fresher.

4 artichokes 1 bay leaf (optional) 1 clove garlic (optional) Several stalks celery (optional)

Cut off or trim end of artichoke stem. If desired, snip thorny tip off each leaf. Wash artichokes, taking care to shake out excess water so they will not be soggy when steamed. Place in a vegetable steamer, covered, over boiling water to which you have added bay leaf, garlic and celery stalks. Steam for 35 to 45 minutes, depending on size. The artichokes are ready when one of outer leaves can easily be removed. Discard bay leaf, celery and garlic. Serve with melted butter or Herbed Butter sauce (see below). Serves 2 to 4.

HERBED BUTTER SAUCE:
1/4 cup of  butter
1 shallot, minced
1 teaspoon of Dijon mustard
1 tablespoon of fresh chervil or 1 tsp. dried chervil
1 tablespoon of fresh thyme or 1 tsp. dried thyme
1 tablespoon of fresh parsley, chopped
1/4 teaspoon of  sea salt (optional)

Melt butter. Add shallot, and saute briefly to soften. Pour butter-shallot mixture into blender. Add mustard, herbs and salt, if desired, and blend until smooth. Serve hot, over vegetables.