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    You are in: Home / Recipes / Low calorie Vegetable soup Recipe
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    Low calorie Vegetable soup

    Average Rating:

    2 Total Reviews

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    • on November 30, 2012

      I used this recipe for years in Australia, where it originates, with the green-skinned Kent pumpkin. So tasty for a low-cal recipe. I moved to the US and am still searching for a substitute as good as the Kent. Have tried butternut squash - wrong texture. I am now using canned pie pumpkin, which works quite well. Try adding fresh herbs or chile.

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    • on January 25, 2005

      I made this today, after starting my new diet. Very nice. I didn't have any celery, so I substituted with a leek and a butternut squash for the pumpkin. After browning the onion as suggested, I chucked it all in the slow-cooker and it was a real delight. I estimated it at 1 WW per serving.

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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:

    soup mix

    vegetable stock powder


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