Low-Fat Vegetable Soup
Low-Fat Vegetable Soup is an impressive dinner. Made with 3 medium zucchini, sliced, 2 medium carrots, sliced, 10 mushrooms, sliced, 1 medium onion, sliced and 1 (10 oz.) potato, peeled and cut into 1-inch pieces, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Combine zucchini, carrots, mushrooms, onion and potato in heavy, large Dutch oven.
Add vegetable broth, crushed and stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
Bring to boil.
Reduce heat, cover and simmer until tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables.
Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid.
Pure until smooth.
Stir pure into remaining liquid in saucepan.
Return vegetables to liquid. Season with salt and pepper.
Bring soup to simmer and ladle into bowls. Sprinkle with additional parsley.
π· Perfect Pairings
Complete your meal with these
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