Best 5 Low Fat Low Cal Pureed Vegetable Soups Recipes
Are you looking for a delicious and healthy way to add more vegetables to your diet? Look no further than low fat low calorie pureed vegetable soups! Made with fresh, wholesome ingredients, these soups are packed with flavor and nutrients. Plus, they're a great way to sneak in extra vegetables for picky eaters. Whether you're looking for a quick and easy meal or a comforting dish to warm you up on a cold day, low fat low calorie pureed vegetable soups are the perfect choice.
Let's cook with our recipes!
PUREED VEGETABLE SOUPS
When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
- Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.
LOW-FAT VEGGIE SOUP
A quick and easy low-fat soup you can make with leftovers on a busy day.
Provided by MORWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
- Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 18.7 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 521.2 mg, Sugar 5.9 g
LOW FAT, LOW CAL PUREED VEGETABLE SOUPS
This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control. The recipe is modifed from a food magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into 1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks; 2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.
Provided by ChefWhiz
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a pot or large Dutch oven, heat oil over medium heat.
- Add onion and season with salt.
- Cook, stirring occasionally, until softened: 5-7 minute.
- Add vegetable, broth, and enough water to cover (4-5 cups).
- Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
- Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
- To prevent spattering, fill blender only halfway and allow heat to escape.
- Remove cap from hole in lid and cover lid firmly with a dish towel.
- Adjust soup's consistency with a little water if necessary.
- Season with salt and pepper; and add lemon juice to taste.
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.
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.
Tips:
- Use fresh, ripe vegetables. This will ensure the best flavor and nutritional value.
- Wash and peel the vegetables thoroughly. This will remove any dirt or pesticides.
- Chop the vegetables into small pieces. This will help them cook evenly.
- Sauté the vegetables in a little bit of olive oil. This will help to bring out their flavor.
- Add water or broth to the vegetables. You can also add herbs, spices, or other seasonings at this point.
- Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes. This will allow the vegetables to soften and the flavors to meld.
- Puree the soup using a blender or immersion blender. You can also use a food processor, but be careful not to over-process the soup.
- Season the soup to taste. You may want to add more salt, pepper, or other seasonings.
- Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil.
Conclusion:
Low-fat, low-calorie pureed vegetable soups are a delicious and nutritious way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover vegetables. With a little planning and preparation, you can easily make a variety of pureed vegetable soups that are sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »