Fat Free Thai Style Vegetable Soup Recipes

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THAI VEGETABLE SOUP



Thai Vegetable Soup image

A fragrant blend of Thai herbs and spices with vegetables in a homemade bone broth.

Provided by Craig Fear

Categories     Main Course     Soup

Time 20m

Number Of Ingredients 11

½ pound ground pork
1-2 cloves garlic, (diced)
2 teaspoons oyster sauce
1 TBSP fish sauce (or soy sauce)
1 quart chicken or pork broth
2-3 cups vegetables of your choice - greens, Napa cabbage, carrots, mushrooms, etc.
Fish sauce
Chile powder
Fried garlic
Green onions, (chopped coarsely)
Cilantro, (chopped coarsely)

Steps:

  • Mix pork meatball ingredients together and form into small bite-sized meatballs
  • Bring broth to a simmer and add the meatballs and veggies and simmer about 5 minutes. Add softer veggies like greens and cabbage towards the end so as not to overcook.
  • Ladle into individual bowls and add seasonings, to taste. You can add any combination of the seasonings in any amount you want.
  • Serve with a side of jasmine rice, optional.
  • Enjoy!

THAI-INSPIRED VEGETABLE SOUP



Thai-Inspired Vegetable Soup image

A great soup to make from summer vegetables with a hint of coconut and curry.

Provided by HannahRose

Categories     Vegetable Soup

Time 50m

Yield 5

Number Of Ingredients 18

¼ cup butter
6 tomatoes, peeled and quartered
3 zucchini, cut into chunks
1 yellow onion, cut in half and quartered
1 red bell pepper, chopped
3 cloves garlic, roughly chopped
¼ cup chopped fresh cilantro leaves
1 tablespoon chopped fresh basil (preferably Thai basil)
1 tablespoon lime juice
1 pinch salt
2 ½ cups milk
3 tablespoons coconut butter
1 tablespoon curry powder
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
⅛ teaspoon ground cumin
1 bay leaf
5 tablespoons heavy whipping cream

Steps:

  • Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
  • Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 22.9 g, Cholesterol 54.5 mg, Fat 22.4 g, Fiber 5.7 g, Protein 8.5 g, SaturatedFat 14.9 g, Sodium 146.8 mg, Sugar 13.7 g

FAT-FREE VEGETABLE SOUP



Fat-free Vegetable Soup image

This soup is easy to make and uses no fat during any stage of prep or cooking.And as there is no meat,it is low carb too. The recipe came from my mum,she made one with different ingredients,so i decided to try my own. If you make too much,the rest can be frozen and re-heated

Provided by culttvguy

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup carrots or 1 cup mushroom
2 cups cauliflower, broken into small florets
2 cups cabbage, roughly chopped
1 tablespoon of minced garlic
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons tomato puree
2 (14 ounce) cans vegetable stock
1 1/2 pints water
Worcestershire sauce (personal preference)
hot sauce (personal Preference)

Steps:

  • Into a large frying pan(12" or bigger) add the minced garlic and all the chopped veggies and dry-fry them until the have reduced to about half their original size.This will soften them up and allow flavour to come out.Don't use any oil to fry them,but you can use a small amount of the stock if you wish,to help them steam and reduce.
  • Add 1 teaspoon each of salt and black pepper.You can also add any other herbs and spices you like to the mixture.
  • Then transfer the mixture to a large deep pan,and add all the vegetable broth/stock(If you wish,you can add chicken stock,or beef stock instead,and you can add meat to the soup if you dont want it all veggie!.And if you cant find the tinned stock,you can make up the amount using stock cubes dissolved in hot water).
  • Now add the 2 tablespoons of tomato puree/paste,and stir in,along with some salt and pepper,Worcester sauce,and hot sauce if you like a kick to it.These are down to personal preference,just add what you want until you get the flavour you like.
  • Bring to a boil,then add the water,and bring back to the boil.Turn down heat and allow to simmer for 20 minutes,stirring occasionally.
  • Turn off heat and stir.Allow soup to stand (with lid on)for 10 minutes before serving.
  • Serve with crusty bread (butter optional!).

Nutrition Facts : Calories 27.9, Fat 0.1, Sodium 796.5, Carbohydrate 6.3, Fiber 1.9, Sugar 2.5, Protein 1.4

SPICY THAI VEGETABLE SOUP



Spicy Thai Vegetable Soup image

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

Provided by Krista

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 20

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
¼ cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
¾ cup plain yogurt
fresh cilantro, for garnish

Steps:

  • Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  • Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
  • Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g

FAT-FREE VEGETABLE SOUP



Fat-Free Vegetable Soup image

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

14 cups water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
¼ teaspoon ground black pepper
2 teaspoons curry powder
3 cups finely shredded cabbage
2 stalks celery, chopped
1 ½ cups cauliflower florets
3 teaspoons dried dill weed

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

SIMPLE THAI-INSPIRED VEGETABLE SOUP



Simple Thai-Inspired Vegetable Soup image

This is a sweet, mildly spicy, mildly sour Asian-inspired vegetable soup. I came up with the broth when I was sick and craved (but couldn't get) my favorite Tom Yum soup; the broth turned out to be exactly what I wanted, and I thought it would be wonderful as a vegetable soup base as well. You can use any vegetables you like; these were what I had on hand. All of the seasoning amounts can be modified to suit the chef's personal taste as well; I can't eat much spice these days (alas), so my version is heavier on the sweet. You can also use vegetable stock in place of the chicken to make a vegetarian soup.

Provided by heimoran

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups chicken broth or 4 cups chicken stock
1 teaspoon Thai red curry paste
2 tablespoons brown sugar
1 teaspoon fresh grated ginger
1/2 lime, juice of
1/2 onion, chopped
5 stalks celery, chopped
1 tablespoon butter
8 carrots, peeled and sliced
1/2 small head of cabbage, diced
1 (15 ounce) can red kidney beans, rinsed and drained

Steps:

  • Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
  • Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
  • Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.

Nutrition Facts : Calories 209.6, Fat 3.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 611.4, Carbohydrate 34.9, Fiber 9.8, Sugar 12, Protein 11.3

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