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Low Calorie Vegetable Soup

Ingredients
  Unsalted butter 1 Tablespoon
  Carrots 3 Medium, washed and diced
  Celery stalks 2 , washed and diced
  Onion 1 Small, peeled and diced
  Chicken stock 4 Cup (64 tbs)
  Celery salt 1⁄4 Teaspoon
  Freshly cracked pepper 3⁄4 Teaspoon (2 Or 3 Twists Of The Mill)
  Ground pepper 3⁄4 Teaspoon (About 2 Or 3 Twists Of The Pepper Mill)
  Dry vermouth 1⁄4 Cup (4 tbs)
  Finely chopped parsley 3 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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4.1625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 109 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 10.2 mg3.4%

Sodium 326.1 mg13.6%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2 g8%

Sugars 5.3 g

Protein 5 g10%

Vitamin A 117.2% Vitamin C 23.8%

Calcium 4.2% Iron 7.6%

*Based on a 2000 Calorie diet

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Low Calorie Vegetable Soup Recipe