Total Time
30mins
Prep 10 mins
Cook 20 mins

Good and nutritious, great for a light dinner with bread or as a starter to any course.

Ingredients Nutrition

Directions

  1. Chop up vegetables.
  2. Dry fry onions.
  3. Add chili powder and toss with wooden spoon.
  4. Add stock and bring to a boil.
  5. Add vegetables, cover, and cook 20 minutes.
  6. Place mixture in blender and puree.
  7. Reheat, if necessary, and add salt and pepper.

Reviews

(2)
Most Helpful

Stella absolutely loved this soup. Not only tasty, but low in calories as well. I found it delicious. This one is in my file for good. My family liked it as well. Thank you so much!

glitter July 18, 2004

So easy and delicious! I quickly made this last night, using vegetable stock. I left out the carrots, but added more zucchini and an extra onion, plus abour 4 large cloves or garlic. I pureed the soup right in the pot using an immersion blender. I've brought some leftovers in for lunch today, can hardly wait!

Mirj April 28, 2003

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