Embark on a culinary journey to discover the tantalizing flavors of Marmie's Delicious Asian Flavor Low-Cal Low-Fat Vegetable Soup. This invigorating soup is a symphony of fresh vegetables, aromatic herbs, and zesty spices, carefully orchestrated to create a harmonious balance of flavors. The fragrant broth enchants the senses with its subtle hints of ginger, lemongrass, and garlic, while the medley of vibrant vegetables adds a symphony of colors, textures, and nutrients. Prepared with health-conscious individuals in mind, this low-calorie and low-fat soup provides a guilt-free indulgence that nourishes both body and soul. Join us as we unveil the secrets behind this delectable Asian-inspired soup, offering step-by-step instructions and insightful tips to ensure your culinary success.
Here are our top 7 tried and tested recipes!
DELICIOUS VEGETABLE SOUP!
A simply, yet delicious soup! I love this soup, I'm always toying around with it, feel free to toy around with it yourself, let me know if there's something that you put in it that you particularly liked.
Provided by jamie the vegan
Categories Vegetable
Time 35m
Yield 4 bowls of soup, 3-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil, and add the rice, depending on how big the vegetables are chopped, add vegetables after rice, and cook on low heat.
- Then add the garlic, sesame seeds, and lemon juice.
- Stir soup occasionally.
- After vegetables and rice are fully cooked, remove from heat, serve, and enjoy!
Nutrition Facts : Calories 227.7, Fat 2.7, SaturatedFat 0.6, Cholesterol 3.2, Sodium 1080.2, Carbohydrate 43.6, Fiber 1.1, Sugar 4.2, Protein 6.2
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 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 CAL LOW FAT DELICIOUS VEGETABLE SOUP
This a flexible recipe that can be made with whatever veggies you have in your fridge. Low fat and Low calorie! Almost all vegetables as ingredients.
Provided by sconehead
Categories Vegetable
Time 40m
Yield 12 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Saute chopped onion and celery in olive oil til soft, about 5 minutes. Add all other ingredients. Cook on medium/low heat til all vegetables are soft. Blend in pot with emersion blender til desired consistancy. Serve with salad and/or grilled cheese for a comfy and warm winter meal!
Nutrition Facts : Calories 76.4, Fat 2, SaturatedFat 0.3, Sodium 97.5, Carbohydrate 13.1, Fiber 4.5, Sugar 4.6, Protein 4.5
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.
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.
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
Tips:
- Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, bell peppers, mushrooms, and tomatoes.
- Don't be afraid to experiment with different flavors: This recipe is just a starting point. Feel free to add other spices or herbs that you like, such as garlic, ginger, or lemongrass.
- Make sure to cook the vegetables until they are tender: This will help to bring out their flavor and make the soup more enjoyable to eat.
- Serve the soup hot and fresh: This is when it will taste the best.
Conclusion:
This low-calorie, low-fat vegetable soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
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