Marmies Delicious Asain Flavor Low Cal Low Fat Vegetable Soup Recipes

DELICIOUS VEGETABLE SOUP!

Steps:

• Bring broth to a boil, and add the rice, depending on how big the vegetables are chopped, add vegetables after rice, and cook on low heat.
• Then add the garlic, sesame seeds, and lemon juice.
• Stir soup occasionally.
• After vegetables and rice are fully cooked, remove from heat, serve, and enjoy!

LOW-FAT VEGGIE SOUP

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.

LOW-FAT VEGETABLE SOUP

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 CAL LOW FAT DELICIOUS VEGETABLE SOUP

Steps:

• Saute chopped onion and celery in olive oil til soft, about 5 minutes. Add all other ingredients. Cook on medium/low heat til all vegetables are soft. Blend in pot with emersion blender til desired consistancy. Serve with salad and/or grilled cheese for a comfy and warm winter meal!

LOW-FAT VEGETABLE SOUP

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.

LOW FAT, LOW CAL PUREED VEGETABLE SOUPS

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.

FAT-FREE VEGETABLE SOUP

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.