Hearty Vegetable Soup-Low Fat

"This recipe is a favourite with my family. My grandmother used to make it when I was young, and it was the only way I would eat my vegetables. It's tasty, nutritious, and best of all, very low in fat."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Boil the tomatoes until the skin comes off.
  • Blend tomatoes, onion and garlic in a blender with a little bit of water until you get a soft paste. Set aside.
  • In a large pot, heat oil and stirfry vegetables for about a minute.
  • Add tomato paste and keep moving mixture for a few seconds more.
  • Add water, boullion cube and sprigs of coriander. Simmer for 3 minutes in medium heat.
  • Season with salt and pepper and simmer in low heat until vegetables are soft.
  • Remove coriander before serving.

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Reviews

  1. This is a tasty and fresh soup! I love using the pureed tomatoes as the base of the broth. I used the water I boiled the tomatoes in as part of the 3 1/2 C water added. This is great as written; I think any number of herbs or spices (basil, cumin, crushed red pepper) could be added to change up the flavor a bit as well. Thanks for sharing your recipe! Made for Fall PAC 2012
     
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RECIPE SUBMITTED BY

Born and raised in Mexico to an Irish father and a Mexican mother. Proud as can be of my heritage.
 
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