Fat Free Veggie Soup to Die for
Savor the wholesome goodness of "Fat Free Veggie Soup to Die For," a vibrant and nutrient-packed bowl of comfort that's as health-conscious as it is delicious! Bursting with a colorful medley of fresh vegetables like zucchini, carrots, green beans, and kale, this aromatic soup is flavored with fragrant herbs like thyme, oregano, and a hint of smoky paprika. Simmered in rich vegetable stock and finished with a refreshing splash of lemon juice, this easy, fat-free recipe is perfect for meal prep, weight loss goals, or simply enjoying a guilt-free, cozy meal. Ready in just 50 minutes with only 15 minutes of prep time, this low-calorie vegetable soup is both satisfying and incredibly simple to make. Garnish with fresh parsley for a sophisticated touch and serve it hot as an appetizer, light lunch, or hearty dinner. Ideal for clean eating, vegan lifestyles, and anyone looking for a delicious way to boost their veggie intake!
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Recipe Information
Ingredients
- 1 large (diced) onion
- 3 minced garlic cloves
- 3 medium (sliced) carrots
- 3 chopped celery stalks
- 2 medium (chopped) zucchini
- 1 cup (trimmed and cut into 1-inch lengths) green beans
- 4 large (diced) tomatoes
- 6 cups vegetable stock
- 2 cups (chopped) kale or spinach
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Heat a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring often, until slightly softened. If it begins to stick, add a splash of water to prevent burning.
Add the minced garlic, sliced carrots, and chopped celery to the pot. Sauté for another 5 minutes to develop their flavor.
Stir in the chopped zucchini, green beans, and diced tomatoes. Mix well to combine all the vegetables.
Pour in the vegetable stock and add the bay leaf, dried thyme, dried oregano, paprika, salt, and pepper. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the vegetables are tender.
Add the chopped kale or spinach to the pot and cook for an additional 5 minutes, until the greens are wilted.
Remove the bay leaf, then stir in the lemon juice for a bright, fresh flavor.
Taste the soup and adjust the seasoning with more salt or pepper, if desired.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10364 mg | 451% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 101.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 8050 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
