Vitamin Rich Vegetable Soup Recipes

SPANISH HEALTHY VEGETABLE SOUP

Spanish Healthy Vegetable Soup image

Recipe video above. This is my version of the famous Zero Weight Watchers Points vegetable soup. Mine has 0.4 WW points but is much MUCH tastier! Spanish flavours inspired by the seasoning for homemade Chorizo (yes, really!), the broth of this soup is MUCh tastier than the Zero WW soup!!!

Provided by Nagi

Time 45m

Number Of Ingredients 16

Ingredients

2 tsp olive oil
1 onion (, finely chopped)
2 garlic cloves (, minced)
1 tbsp dried oregano
2 tsp fennel seeds ((optional))
2 medium carrots (, finely chopped)
1 large celery stalk/rib (, finely chopped)
2 red capsicums / bell peppers (, cut into 2 cm / 4/5" pieces)
5 cups cabbage (, cut into 3 cm / 1.2" pieces (about 400g/14oz))
800g / 28 oz crushed tomato
3 cups (750 ml) vegetable or chicken broth ((low fat!))
1 tbsp smoked paprika ((or any paprika))
1 tsp cayenne pepper ((adjust spiciness to taste))
Salt and pepper to taste
1 lemon - zest + juice to taste
Finely chopped parsley

Steps:

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
Add oregano and fennel seeds, cook for 2 minutes (lets flavour "bloom").
Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
Remove lid, adjust salt and pepper to taste.
Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

Nutrition Facts : ServingSize 391 g, Calories 112 kcal

FAT-FREE VEGETABLE SOUP

Fat-Free Vegetable Soup image

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

Ingredients

14 cups water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green bell peppers, diced
1 (28 ounce) can whole peeled tomatoes with liquid, mashed
1 tablespoon chicken bouillon powder
¼ teaspoon ground black pepper
2 teaspoons curry powder
3 cups finely shredded cabbage
2 stalks celery, chopped
1 ½ cups cauliflower florets
3 teaspoons dried dill weed

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

THE BROKE VEGAN'S CREAMY VEGETABLE SOUP

The Broke Vegan's Creamy Vegetable Soup image

A cheap and simple recipe for the starving college student. Even better when served with bread and butter.

Provided by brokevegan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 37m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup farfalle (bow tie) pasta
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can sliced carrots, drained
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can vegetable broth
1 (13.5 ounce) can coconut milk
7 fluid ounces water
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons Creole seasoning
1 tablespoon garlic powder
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 52.5 g, Fat 22 g, Fiber 12.5 g, Protein 14.9 g, SaturatedFat 18.4 g, Sodium 1630.1 mg, Sugar 8.8 g

VITAMIN RICH VEGETABLE SOUP

Vitamin Rich Vegetable Soup image

The wonderful thing about soup is that you can throw virtually anything in it and it will turn out good. Keeping true to my rainbow motto, I added whatever we had on hand and sprinkled in a few spices I wouldn't normally use and was pleasantly surprised.

Provided by DayJahView

Categories Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 25

Ingredients

1 butternut squash
5 white potatoes
5 garlic cloves
2 cups broccoli
5 cups cabbage (red)
3 carrots
1 green pepper
6 cups cauliflower
3 red peppers (hot)
2 cups spinach
32 ounces fat-free chicken broth
1 tablespoon salt (lemon pepper)
1 1/2 teaspoons fresh parsley
1 1/2 teaspoons fresh chives
1 teaspoon paprika
1 teaspoon fresh ginger
1 teaspoon oregano
1 teaspoon chili
1 teaspoon curry (hot)
1/2 teaspoon rosemary
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon orange peel
1/4 teaspoon lemon peel
1 cup barley (uncooked)

Steps:

Peel and cube squash and potatoes. Thinly slice garlic, grate ginger and shred carrots. Chop remaining vegetables and steam until tender. Transfer vegetables and juices from steaming pot to large soup pot. Add chicken broth, spices and barley. Simmer for 20 minutes. Serve alone or with a roll. Enjoy!

Nutrition Facts : Calories 197.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.1, Sodium 1077.4, Carbohydrate 44, Fiber 9.4, Sugar 7.3, Protein 7

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