Best 2 Very Low Calorie Vegetable Soup Recipes
In the realm of culinary delights, where taste and health intertwine, lies a culinary masterpiece that caters to the health-conscious and flavor-seekers alike: the Very Low-Calorie Vegetable Soup. This delectable dish, brimming with an orchestra of vibrant vegetables, is not just a culinary creation but a symphony of flavors and nutrients, designed to tantalize your taste buds while promoting well-being.
This guilt-free indulgence, crafted with an array of fresh and seasonal vegetables, boasts a symphony of textures and colors that appeals to the eye and palate. Each spoonful unveils a harmonious blend of flavors, from the earthy sweetness of carrots to the delicate crunch of celery and the subtle tang of tomatoes.
The Very Low-Calorie Vegetable Soup is not merely a culinary delight; it's a nutritional powerhouse. This carefully curated recipe provides an abundance of essential vitamins, minerals, and antioxidants, ensuring your body receives the nourishment it deserves. It's a symphony of health benefits, promoting a stronger immune system, improved digestion, and a vibrant, glowing complexion.
Whether you seek a comforting meal on a chilly evening or a light and refreshing lunch, the Very Low-Calorie Vegetable Soup emerges as the perfect companion. Its versatility shines through its adaptability to various dietary preferences, making it a culinary masterpiece accessible to all.
For those with dietary restrictions, rejoice! This culinary gem offers a haven of flavor devoid of gluten, dairy, and refined sugar. It's a culinary symphony that caters to those with specific dietary needs, ensuring everyone can savor its wholesome goodness.
Dive into the delightful world of flavors and embrace the symphony of health benefits that await you in the Very Low-Calorie Vegetable Soup. Let your taste buds embark on a culinary journey that nourishes both body and soul.
VEGETABLE SOUP RECIPE
This Vegetable Soup Recipe is one of our favorites! Loaded with veggies and naturally low in fat and calories, it's the perfect lunch, snack, or starter!
Provided by Holly Nilsson
Categories Dinner Lunch Main Course Soup
Time 28m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 52 kcal, Carbohydrate 10 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 268 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 cup, UnsaturatedFat 2 g
VERY LOW CALORIE VEGETABLE SOUP
All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables during the day and lost 4 pounds. A very tasty and filling way to drop a few.
Provided by romanladee
Categories Brown Rice
Time 10h20m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
- This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, leeks, zucchini, and tomatoes.
- Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch. This will help to preserve their nutrients and flavor.
- Add some herbs and spices. This will help to enhance the flavor of the soup. Some good choices include basil, oregano, thyme, rosemary, garlic, and pepper.
- Use a low-sodium broth. This will help to keep the soup healthy and flavorful. You can also use water instead of broth, but the soup will be less flavorful.
- Serve the soup hot. This is the best way to enjoy its flavor and nutrients.
Conclusion:
This very low-calorie vegetable soup is a delicious and healthy way to get your daily dose of vegetables. It's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is a great option for busy weeknights. So next time you're looking for a healthy and flavorful soup, give this recipe a try!
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