Marmies Delicious Asain Flavor Low Cal Low Fat Vegetable Soup Recipes

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, 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.

CHOOSE YOUR VEGETABLE, LOW-FAT SOUP

Steps:

• Add all to large pot and bring to a boil.
• Simmer uncovered until vegetables are soft and liquid has cooked down to about 2/3 of original.
• Puree with hand blender.
• Add salt and pepper to taste.
• Freezes well.

MARMIE'S DELICIOUS ASAIN FLAVOR, LOW CAL, LOW FAT VEGETABLE SOUP

Steps:

• Saute first 4 ingredients together for 5 min, add mushrooms for another few min untill almost tender.
• Add next 5 ingredients and set aside. (Bamboo will absorb more flavors from peppers and soya if allowed to sit for a few minutes.).
• Chop spinach and set aside.
• Mix water and corn starch in a seperate bowl or cup untill smooth.
• Replace pot on stove, add water & cornstarch mixture to soya and bamboo mixture, cook till somewhat thickened.
• Slowly add chicken stock and bring to boil.
• Add oriental vegetables, simmer about 4 minutes,.
• Add spinach and simmer untill spinach is just wilted.
• Enjoy your guilt free soup!