Low Calorie Vegetable Soup


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


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
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 109Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 326 mg13.58%

Total Carbohydrates 12 g4%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet