Low-fat Vegetable Soup

Total Time
50mins
Prep
20 mins
Cook
30 mins

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

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Ingredients

Nutrition

Directions

  1. Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
  2. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
  3. Bring mixture to boil.
  4. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  5. Strain cooking liquid into large saucepan; reserve vegetables.
  6. Place 3 cups vegetables in blender.
  7. Add 1/4 cup cooking liquid.
  8. Puree until smooth.
  9. Stir puree into remaining cooking liquid in saucepan.
  10. Return remaining vegetables to cooking liquid.
  11. Season to taste with salt and pepper.
  12. (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
  13. Ladle into bowls.
  14. Sprinkle with additional parsley.
  15. Serves 8.