Fat Free Mixed Vegetable Soup 1
Low Calorie Vegetable Soup
This soup never tastes the same in our house because the taste depends upon what vegetables I happen to have in the fridge at the time. If you keep the vegetables chunky, it is quite filling (picture 2). Serves 4.
Edited September 2013
500 gm. mixed vegetables, (carrots, onions, tomatoes, potatoes, mushrooms, leeks, cauliflower florets, a little cabbage, peas or anything else you have)
500 ml. vegetable stock*. You can use any stock cubes/powders/stock pot of your choice
1 bay leaf
1 large cardamom (optional)
1 cinnamon stick (optional)
A little Soya sauce for flavour
Salt to taste (not required if you are using vegetable stock)
Freshly ground black pepper to taste or a dash of chilli sauce.
Chopped parsley or coriander leaves or chives for garnish
Wash all the vegetables thoroughly, peel and chop as you like them.
Place all the vegetables and water in a pan, bring to boil and cook until tender.
Add Soya sauce ans stock cube/granules/stock-pot and stir it in.
Taste and adjust seasoning.
Add half of your chosen herb to the soup and mix.
Garnish with remaining herb in individual bowls.
Also see Soup Selection.
* I was given a recipe to make vegetable stock by a chef in New Orleans a long time ago. He said that he washed all his vegetables well before peeling, including onions. He added all the skins and peels to a pot that was always on the simmer. He also added any left over bones to the pot, which you can too, if you are not a vegetarian.
If you like the soup to be thicker, dissolve 1 tbs. of corn flour or plain flour (maida) in cold water and add to the boiling soup, a little at a time & stirring all the time, until desired consistency is reached.
If you fry your vegetable mix in a little butter, before cooking them in stock, the soup is tastier, though not as low caloric.