Low-Fat Vegetable Soup
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 medium
Zucchini (sliced)2 medium
Carrot (sliced)1 medium
Onion (sliced)3 cups
Crushed Tomatoes (canned)2 tbsps
Cilantro (chopped fresh)1 tbsp
Garlic (chopped)1 tsp
Dried Basil1 tsp
Oregano (dried)Directions:
1
Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven
2
Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano
3
Bring mixture to boil
4
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes
5
Strain cooking liquid into large saucepan; reserve vegetables
6
Place 3 cups vegetables in blender
7
Add 1/4 cup cooking liquid
8
Puree until smooth
9
Stir puree into remaining cooking liquid in saucepan
10
Return remaining vegetables to cooking liquid
11
Season to taste with salt and pepper
12
(Can be prepared 5 days ahead
13
Cover and refrigerate
14
) Bring soup to simmer
15
Ladle into bowls
16
Sprinkle with additional parsley
17
Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven
18
Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano
19
Bring mixture to boil
20
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes
21
Strain cooking liquid into large saucepan; reserve vegetables
22
Place 3 cups vegetables in blender
23
Add 1/4 cup cooking liquid
24
Puree until smooth
25
Stir puree into remaining cooking liquid in saucepan
26
Return remaining vegetables to cooking liquid
27
Season to taste with salt and pepper
28
(Can be prepared 5 days ahead
29
Cover and refrigerate
30
) Bring soup to simmer
31
Ladle into bowls
32
Sprinkle with additional parsley