Zutaten für Low Fat Vegetable Soup
- 2 medium zucchini, diced
- 2 carrots, diced
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- Russet Potatoes
- 6 cups vegetable broth
- Tomatoes
- 1 (15 ounce) can stewed tomatoes
- Fresh Parsley
- Fresh Cilantro
- 2 cloves minced garlic
- Dried Basil
- Dried Oregano
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Zubereitung von Low Fat Vegetable Soup
- Dice 1 medium onion, 2 carrots, 2 zucchini, 8 oz cremini mushrooms, and 1 medium potato (about 1 cup diced).
- In a large Dutch oven or pot, combine the diced vegetables.
- Add 6 cups vegetable broth, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can stewed tomatoes, 3 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh cilantro, 2 cloves minced garlic, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
- Carefully strain the cooking liquid into a large saucepan, reserving the cooked vegetables.
- Place 3 cups of the cooked vegetables in a blender.
- Add 1/4 cup of the reserved cooking liquid to the blender.
- Puree until completely smooth.
- Stir the vegetable puree into the remaining cooking liquid in the saucepan.
- Return the remaining cooked vegetables to the saucepan.
- Season generously with salt and pepper to taste.
- Bring the soup back to a simmer over low heat.
- Ladle the soup into bowls.
- Garnish with extra fresh parsley.
- Serves 8.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
30g
Fat
0g
Carbs
6g
