Low Calorie Vegetable Soup Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodDish
Main IngredientInterest Group

Ingredients

 Unsalted butter1 Tablespoon
 Carrots3 Medium, washed and diced
 Celery stalks2 , washed and diced
 Onion1 Small, peeled and diced
 Chicken stock4 Cup (64 tbs)
 Celery salt1⁄4 Teaspoon
 Freshly cracked pepper3⁄4 Teaspoon (2 Or 3 Twists Of The Mill)
 Ground pepper3⁄4 Teaspoon (About 2 Or 3 Twists Of The Pepper Mill)
 Dry vermouth1⁄4 Cup (4 tbs)
 Finely chopped parsley3 Tablespoon

Nutrition Facts

Serving size

Calories 107 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 10.2 mg

Sodium 324.4 mg13.5%

Total Carbohydrates 12 g3.9%

Dietary Fiber 1.7 g7%

Sugars 5.3 g

Protein 5 g9.8%

Vitamin A 112.9% Vitamin C 18.1%

Calcium 3.6% Iron 5.7%

*Based on a 2000 Calorie diet

Directions

1. Melt the butter in a heavy saucepan. Add three-quarters of the diced vegetables, cover the pan, and cook over low heat for 8 minutes, or until the vegetables are soft.
2. Put the vegetables in the blender, add a little of the stock, and puree until smooth. Add the celery salt and pepper to taste and blend to mix.
3. Return the puree to the saucepan. Add the remaining chicken stock, vegetables, and the vermouth, and correct the seasonings. Cool, cover, and refrigerate.
4. Serve with a sprinkling of chopped parsley.
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