Low-fat Vegetable Soup

Recipe by Bev I Am
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
  • Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
  • Bring mixture to boil.
  • Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  • Strain cooking liquid into large saucepan; reserve vegetables.
  • Place 3 cups vegetables in blender.
  • Add 1/4 cup cooking liquid.
  • Puree until smooth.
  • Stir puree into remaining cooking liquid in saucepan.
  • Return remaining vegetables to cooking liquid.
  • Season to taste with salt and pepper.
  • (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
  • Ladle into bowls.
  • Sprinkle with additional parsley.
  • Serves 8.
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