Choose Your Vegetable Low Fat Soup Food
LOW-FAT VEGETABLE SOUP
A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.
Provided by Bev I Am
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
- Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
- Bring mixture to boil.
- Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- Strain cooking liquid into large saucepan; reserve vegetables.
- Place 3 cups vegetables in blender.
- Add 1/4 cup cooking liquid.
- Puree until smooth.
- Stir puree into remaining cooking liquid in saucepan.
- Return remaining vegetables to cooking liquid.
- Season to taste with salt and pepper.
- (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
- Ladle into bowls.
- Sprinkle with additional parsley.
- Serves 8.
CHOOSE YOUR VEGETABLE, LOW-FAT SOUP
I've tried this recipe with broccoli, cauliflower, and leeks (the white parts of three large) as well as combinations of them all, but am sure it would work with many other vegetables. It is a great way to get rid of extra veg, as well as a very healthy starter course to a meal.
Provided by FlemishMinx
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Add all to large pot and bring to a boil.
- Simmer uncovered until vegetables are soft and liquid has cooked down to about 2/3 of original.
- Puree with hand blender.
- Add salt and pepper to taste.
- Freezes well.
Nutrition Facts : Calories 89.3, Fat 0.5, SaturatedFat 0.1, Sodium 47.9, Carbohydrate 19.3, Fiber 4.2, Sugar 3.3, Protein 4.2
LOW-FAT VEGETABLE SOUP
Provided by Deana Herman-Kulsuptrakul
Categories Soup/Stew Blender Herb Tomato Vegetable Low Fat Vegetarian Kid-Friendly Low Cal Back to School Lunch Fall Healthy Vegan Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 8
Number Of Ingredients 14
Steps:
- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
- Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.)
- Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.
FAT-FREE VEGETABLE SOUP
This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
- Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 15.1 g, Cholesterol 0.3 mg, Fat 0.4 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 297.6 mg, Sugar 4.8 g
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