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Vegetable Soup

Diet.Guru's picture
Ingredients
  Diced onion 1⁄4 Cup (4 tbs)
  Thyme leaves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Thinly sliced carrot 1 Cup (16 tbs)
  Thinly sliced zucchini 1 Cup (16 tbs)
  Pepper 1⁄8 Teaspoon
  Water 2 Cup (32 tbs)
  Chopped parsley 2 Teaspoon
Directions

In 1 1/2-quart nonstick saucepan combine onion and garlic and cook until onion is translucent; add carrots, zucchini, parsley, thyme, salt, and pepper.
Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes; add water and bring to a boil.
Reduce heat to medium and cook until vegetables are soft, about 20 minutes.
Remove from heat and let cool slightly.
Remove 1/2 cup soup from pan and reserve.
Pour remaining soup into blender container and process at low speed until smooth; return pureed and reserved mixture to saucepan and cook, stirring constantly, until thoroughly combined and heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 106 Calories from Fat 6

% Daily Value*

Total Fat 0.71 g1.1%

Saturated Fat 0.13 g0.65%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 611.7 mg25.5%

Total Carbohydrates 24 g8%

Dietary Fiber 6.6 g26.2%

Sugars 10.6 g

Protein 4 g7.3%

Vitamin A 526.9% Vitamin C 74%

Calcium 10.1% Iron 9.9%

*Based on a 2000 Calorie diet

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Vegetable Soup Recipe