**Explore a flavorful journey with our Low-Fat, Low-Cal Pureed Vegetable Soups: A Symphony of Health and Taste**
Indulge in a culinary symphony of health and taste with our curated collection of low-fat, low-calorie pureed vegetable soups. These soups are not just nutritious powerhouses, but also culinary masterpieces that tantalize your taste buds. Each recipe is a unique symphony of flavors, textures, and colors, crafted to nourish your body and soul. Whether you're seeking a light lunch, a comforting dinner, or a nutritious snack, these pureed soups promise a satisfying and guilt-free experience. Dive into the vibrant world of vegetables and discover a symphony of flavors that will leave you craving for more.
**Recipes:**
1. **Creamy Carrot and Sweet Potato Soup:** A velvety blend of sweet carrots and earthy sweet potatoes, infused with aromatic spices and a hint of creaminess. This soup offers a perfect balance of sweetness and savory flavors.
2. **Roasted Red Pepper and Tomato Soup:** Experience the vibrant flavors of roasted red peppers and juicy tomatoes, combined with a touch of herbs and a subtle smokiness. This soup is a celebration of Mediterranean flavors.
3. **Butternut Squash and Apple Soup:** A comforting symphony of sweet butternut squash, crisp apples, and warm spices. This soup is a perfect fall delicacy that offers a delightful fusion of sweet and savory notes.
4. **Zesty Zucchini and Corn Soup:** Embrace the freshness of zucchini and the sweetness of corn in this vibrant soup. Infused with a hint of tangy lemon and aromatic herbs, this soup is a burst of flavor and nourishment.
5. **Creamy Spinach and Mushroom Soup:** Indulge in the earthy flavors of spinach and mushrooms, blended into a creamy and velvety soup. This classic combination is elevated with a touch of garlic and a hint of white pepper.
6. **Hearty Lentil and Vegetable Soup:** Discover a hearty and wholesome soup packed with lentils, a variety of vegetables, and a rich broth. This protein-packed soup is a comforting meal that keeps you feeling satisfied.
7. **Refreshing Cucumber and Mint Soup:** Cool down with a refreshing and hydrating soup made from crisp cucumbers, refreshing mint, and a hint of tangy yogurt. This light and flavorful soup is perfect for a hot summer day.
8. **Exotic Sweet Potato and Black Bean Soup:** Embark on a culinary adventure with a unique blend of sweet potatoes, black beans, and a medley of spices. This soup is a fusion of flavors and textures that will tantalize your palate.
LOW FAT, LOW CAL PUREED VEGETABLE SOUPS
This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control. The recipe is modifed from a food magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into 1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks; 2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.
Provided by ChefWhiz
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
WEIGHT LOSS VEGETABLE SOUP
Trying to shed some pounds or get healthier? Try this easy, flavorful soup that's ready in 30 minutes and loaded with veggies!! Very filling and hearty! Zero WW Smart Points!!
Provided by Averie Sunshine
Categories Soup
Time 40m
Number Of Ingredients 24
Steps:
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
- Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
- Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
- Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
- Serve immediately.
Nutrition Facts : Calories 367 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 14 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 5068 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LOW-FAT VEGETABLE SOUP
A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.
Provided by Bev I Am
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
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 VEGGIE SOUP
A quick and easy low-fat soup you can make with leftovers on a busy day.
Provided by MORWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
- Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 18.7 g, Cholesterol 2.2 mg, Fat 1.1 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 521.2 mg, Sugar 5.9 g
FAT-FREE VEGETABLE SOUP
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
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
Tips:
- Choose fresh, seasonal vegetables: This will ensure the best flavor and nutritional value.
- Use a variety of vegetables: This will give your soup a more complex flavor and texture.
- Don't be afraid to experiment: There are endless possibilities when it comes to vegetable soups, so feel free to get creative with your ingredients.
- Make a big batch: Vegetable soup is a great meal to have on hand for busy weeknights. It's also a great way to use up leftover vegetables.
- Freeze your soup: Vegetable soup freezes well, so you can make a big batch and freeze it for later.
Conclusion:
Vegetable soups are a delicious, healthy, and versatile meal. They're perfect for busy weeknights, and they're also a great way to use up leftover vegetables. With so many different recipes to choose from, there's sure to be a vegetable soup that everyone will enjoy.
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