LOW FAT SOUPS RECIPES

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EASY LOW FAT, LOW CARB LOW CAL DIET SOUP RECIPE - FOOD.COM



Easy Low Fat, Low Carb Low Cal Diet Soup Recipe - Food.com image

I found this in a vegetarian cookbook. I haven't tried it yet. I'm not sure about the cucumber but you can substiute it for any veggie you like (broccoli, spinach, cauliflower, beets). Use any herbs you enjoy. :-)

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 10 serving(s)

Number Of Ingredients 10

1 large cucumber
2 tomatoes
1 celery rib
1 onion
1/4 head cabbage
1 -2 vegetable bouillon cube
1 bay leaf
fresh green herbs (such as dill, parsley and spring onion)
2 -3 liters water (about 2-3 quarts)
salt

Steps:

  • Heat the water and chop all the vegetables. Add the vegetables to the boiling water and cook for about 10 minutes.
  • Add the stock cubes and the bay leaf and cook for another 5 or 10 minutes. Add a little salt to taste then turn off the heat and add the chopped green herbs.

Nutrition Facts : Calories 19.6, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 13.4, CarbohydrateContent 4.6, FiberContent 1.2, SugarContent 2.5, ProteinContent 0.9

LOW-FAT VEGETABLE SOUP RECIPE - LOW-CHOLESTEROL.FOOD.COM



Low-fat Vegetable Soup Recipe - Low-cholesterol.Food.com image

A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 (10 ounce) russet potatoes, peeled,cut into 1-inch pieces
3 (14 1/2 ounce) cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 (14 1/2 ounce) can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley

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.

Nutrition Facts : Calories 85.7, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 147.3, CarbohydrateContent 18.6, FiberContent 3.9, SugarContent 7.6, ProteinContent 3.8

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