Low Fat Low Cal Pureed Vegetable Soups Recipes

VEGETABLE SOUP RECIPE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
• Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
• Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
• Add in zucchini, simmer an additional 5 minutes or until softened.
• Remove bay leaves before serving.

LOW-FAT VEGETABLE SOUP

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

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

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.