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LOW-FAT VEGETABLE SOUP 1

  • 8servings
  • 25calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, E, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 medium zucchini sliced

  3. 2 medium carrots sliced

  4. 10 mushrooms sliced

  5. 1 medium onion sliced

  6. 1 russet potato (10-ounce) peeled,

  7. 1 inch pieces 3 cans vegetable broth (14 1/2-ounce)

  8. 3 cups canned crushed tomatoes with added puree

  9. 1 cans stewed tomatoes (14 1/2-ounce)

  10. 3 tablespoons chopped fresh parsley

  11. 2 tablespoons chopped fresh cilantro

  12. 1 tablespoon chopped garlic

  13. 1 teaspoon dried basil

  14. 1 teaspoon dried oregano

  15. Additional chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutchoven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoonsparsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduceheat, cover and simmer until vegetables are tender, about 30 minutes.

  2. Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cupsvegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stirpuree into remaining cooking liquid in saucepan. Return remainingvegetables to cooking liquid. Season to taste with salt and pepper. (Can beprepared 5 days ahead. Cover and refrigerate.)

  3. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.

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