Low-Fat Vegetable Soup
A Uncategorized recipe with medium zucchini sliced, medium carrots sliced, mushrooms sliced. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Combine zucchini, carrots, mushrooms, onion and potato in heavy, large Dutch oven.
medium zucchini sliced(3)medium carrots sliced(2)mushrooms sliced(10)medium onion sliced(1)10 oz potato peeled and cut into 1-inch pieces(1) - 2
Add vegetable broth, crushed and stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
14 1/2 oz can stewed tomatoes(1)crushed tomatoes(3 c)14 1/2 oz cans vegetable broth(3)chopped fresh parsley(3 tbsp)chopped cilantro(2 tbsp)chopped garlic(1 tbsp)basil(1 tsp)oregano(1 tsp) - 3
Bring to boil.
- 4
Reduce heat, cover and simmer until tender, about 30 minutes.
- 5
Strain cooking liquid into large saucepan; reserve vegetables.
10 oz potato peeled and cut into 1-inch pieces(1)14 1/2 oz cans vegetable broth(3) - 6
Place 3 cups vegetables in blender.
14 1/2 oz cans vegetable broth(3) - 7
Add 1/4 cup cooking liquid.
- 8
Pure until smooth.
- 9
Stir pure into remaining liquid in saucepan.
10 oz potato peeled and cut into 1-inch pieces(1) - 10
Return vegetables to liquid.
14 1/2 oz cans vegetable broth(3) - 11
Season with salt and pepper.
salt and pepper - 12
Bring soup to simmer and ladle into bowls.
10 oz potato peeled and cut into 1-inch pieces(1) - 13
Sprinkle with additional parsley.
chopped fresh parsley(3 tbsp) - 14
Can be prepared 5 days ahead and refrigerated.
Nutrition Facts
Per serving
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Low-Fat Vegetable Soup
A Uncategorized recipe with medium zucchini sliced, medium carrots sliced, mushrooms sliced. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
Combine zucchini, carrots, mushrooms, onion and potato in heavy, large Dutch oven.
medium zucchini sliced(3)medium carrots sliced(2)mushrooms sliced(10)medium onion sliced(1)10 oz potato peeled and cut into 1-inch pieces(1) - 2
Add vegetable broth, crushed and stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
14 1/2 oz can stewed tomatoes(1)crushed tomatoes(3 c)14 1/2 oz cans vegetable broth(3)chopped fresh parsley(3 tbsp)chopped cilantro(2 tbsp)chopped garlic(1 tbsp)basil(1 tsp)oregano(1 tsp) - 3
Bring to boil.
- 4
Reduce heat, cover and simmer until tender, about 30 minutes.
- 5
Strain cooking liquid into large saucepan; reserve vegetables.
10 oz potato peeled and cut into 1-inch pieces(1)14 1/2 oz cans vegetable broth(3) - 6
Place 3 cups vegetables in blender.
14 1/2 oz cans vegetable broth(3) - 7
Add 1/4 cup cooking liquid.
- 8
Pure until smooth.
- 9
Stir pure into remaining liquid in saucepan.
10 oz potato peeled and cut into 1-inch pieces(1) - 10
Return vegetables to liquid.
14 1/2 oz cans vegetable broth(3) - 11
Season with salt and pepper.
salt and pepper - 12
Bring soup to simmer and ladle into bowls.
10 oz potato peeled and cut into 1-inch pieces(1) - 13
Sprinkle with additional parsley.
chopped fresh parsley(3 tbsp) - 14
Can be prepared 5 days ahead and refrigerated.
About this recipe
A Uncategorized recipe with medium zucchini sliced, medium carrots sliced, mushrooms sliced. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
