Hearty Vegetable Soup-Low Fat

READY IN: 25mins
Recipe by Molly Bloom

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.

Top Review by loof751

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

Ingredients Nutrition


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

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