Choose Your Vegetable, Low-fat soup

"I've tried this recipe with broccoli, cauliflower, and leeks (the white parts of three large) as well as combinations of them all, but am sure it would work with many other vegetables. It is a great way to get rid of extra veg, as well as a very healthy starter course to a meal."
 
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photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by PaulaG photo by PaulaG
Ready In:
40mins
Ingredients:
6
Serves:
3-4
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ingredients

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directions

  • Add all to large pot and bring to a boil.
  • Simmer uncovered until vegetables are soft and liquid has cooked down to about 2/3 of original.
  • Puree with hand blender.
  • Add salt and pepper to taste.
  • Freezes well.

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Reviews

  1. As Roosie said this is a great basic soup recipe that is easily adaptable to meet the tastes of the diners. Found it tasty enough to make the center of a light, healthy meal paired with a salad and pita chips. I used cauliflower with a sweet potato which gave me a smooth and creamy soup with a beautiful orange hue. To brighten the flavors I added 1/2 tsp. ginger and a pinch of nutmeg. Next time, I'll try the broccoli and a white potato with some basil and garlic. Minx, you have another winner here. Thanks.
     
  2. A nice, simple recipe. I used broccoli. I sauteed the onions and some garlic with olive oil before adding other ingredients. Next time I will add some meat. Thanks for the recipe!
     
  3. A nice basic recipe to use up those darn broccoli stems (I used two broccoli stems). I do very much like that it is nice and creamy without creams, as PaulaG said. I did find it a little bland, however and I think it could definitely use some spicing up or a little cheese grated in or something. It is a nice very simple soup as-is though. Thank you for posting! I may make this again, but will experiment with various flavor addtions. Thanks, FlemishMinx!
     
  4. DH and I really enjoyed this soup. I used a combination of broccoli and cauliflower. Also, I used the vegetable bouillon cube. It was nice and thick without high fat creams.
     
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RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
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