Spicy Country Vegetable Soup Fat Free Vegan Food

CREAMY SPICED MUSHROOM SOUP (LOW FAT AND VEGAN)

Creamy Spiced Mushroom Soup (Low Fat and Vegan) image

This soup is was inspired by a mushroom soup I had at an upscale Indian restaurant here in London. I love mushrooms and I really liked how the soup was spiced rather than spicy. That is just how I like spices to be used as I am a heat wimp when it comes to spices. So, I went home and tried to recreate the recipe in my own kitchen and I think I got pretty close. This is low fat and vegan friendly as potatoes are used as the 'creamy' eliminate rather than dairy. Of course, if you are okay with dairy a nice dollop of sour cream drizzled over the top of this when serving would certainly be nice too.

Provided by Sarah_Jayne

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
7 1/2 ounces onions, chopped
2 teaspoons garam masala
1/4 teaspoon ground cilantro
13 1/2 ounces potatoes, chopped with skins still on
4 ounces carrots, chopped
7 ounces mushrooms, roughly chopped
2 pints vegetable stock
3/4 cup fresh cilantro, chopped

Steps:

Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften.
Add the garam masala and ground cilantro and stir into the onions.
Add the potato and carrots and just allow to heat through for 1 minute.
Add the mushrooms and the vegetable stock and bring to the boil.
Reduce the heat, cover and cook for 30 minutes.
Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan.
Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.

Nutrition Facts : Calories 149.5, Fat 3.8, SaturatedFat 0.5, Sodium 31.6, Carbohydrate 26.6, Fiber 4.2, Sugar 5.2, Protein 4.3

SPICY COUNTRY VEGETABLE SOUP - FAT FREE & VEGAN

Spicy Country Vegetable Soup - Fat Free & Vegan image

This soup is easy to prepare and delicious!! I've added soy crumbles, and I've served it with whole wheat elbows. From a low-fat cajun cookbook of mine that is quite well-worn.

Provided by Dixie in Orlando

Categories Stocks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 cups vegetable broth (I use No-Chik broth when i can) or 6 cups water (I use No-Chik broth when i can)
3 medium tomatoes, peeled and chopped, 1 1/2 cups (I use canned sometimes)
2 medium carrots, thinly sliced (1 cup)
1 medium onion, thinly sliced
1/2 medium bell pepper, thinly sliced
1 (10 ounce) package frozen cut green beans
1 (6 ounce) can tomato paste
2 cups fresh broccoli florets
2 cups cauliflower florets, bite-sized pieces
1 cup frozen whole kernel corn
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon hot pepper sauce (optional)

Steps:

In a 6-quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally.

Nutrition Facts : Calories 107.7, Fat 0.8, SaturatedFat 0.2, Sodium 649.9, Carbohydrate 24.5, Fiber 5.9, Sugar 7.8, Protein 5.3

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