This soup is really delicious. I freeze this in individual portions for lunch during the week and serve with a toasted pita bread and salad. The pumpkin is what makes it so tasty I think! Prep time does not include overnight soaking of dried soup mix.
My Private Note
Units: US | Metric
- 1Soak the dried soup mix in water overnight, or several hours.
- 2Drain away the water and rinse.
- 3This cuts down the cooking time and removes the'gasiness' from the dried mix!
- 4Chop up all the vegetables.
- 5In a large non-stick pot cook the onions and garlic until softened.
- 6Add all of the vegetables and cook stirring for about 5 minutes.
- 7Add all of the water, soup mix and stock powder.
- 8Simmer for about 40 minutes.
- 9Time can be more or less depending on how small you diced your vegetables or how long you soaked your soup mix, or just how mushy you want the vegetables!
- 10So check regulary until done to your liking.
- 11Season to taste.
- 12If you like your soup a big thicker just mash some of the vegetables with a potato masher (I do it right in the pot) or put a stick blender in there for a few seconds.
- 13This soup freezes very well and the recipe is easily doubled or tripled.
- 14I make a batch of this on weekends and freeze in individual portions to eat for lunch during the week.
- 15Reheat from frozen for 5 minutes in the microwave, stirring once.
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Nutritional Facts for Low calorie Vegetable soup
Serving Size: 1 (441 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 43.2
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 45.7 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 1.9 g
- Sugars 3.8 g
- Protein 1.5 g
The following items or measurements are not included:
vegetable stock powder