Low-Fat Vegetable Soup Recipe

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Low-Fat Vegetable Soup
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Ingredients:

Directions:

  1. 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.
  2. 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.)
  3. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.71 Kcal (832 kJ)
Calories from fat 28.05 Kcal
% Daily Value*
Total Fat 3.12g 5%
Cholesterol 1.54mg 1%
Sodium 1045.62mg 44%
Potassium 984.86mg 21%
Total Carbs 37.96g 13%
Sugars 10.92g 44%
Dietary Fiber 5.73g 23%
Protein 7.7g 15%
Vitamin C 24.2mg 40%
Vitamin A 0.2mg 5%
Iron 3.8mg 21%
Calcium 93.9mg 9%
Amount Per 100 g
Calories 50.94 Kcal (213 kJ)
Calories from fat 7.19 Kcal
% Daily Value*
Total Fat 0.8g 5%
Cholesterol 0.4mg 1%
Sodium 268.04mg 44%
Potassium 252.46mg 21%
Total Carbs 9.73g 13%
Sugars 2.8g 44%
Dietary Fiber 1.47g 23%
Protein 1.97g 15%
Vitamin C 6.2mg 40%
Iron 1mg 21%
Calcium 24.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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