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Are you looking for a recipe for pure vegetable soup? So here you are! We show you how to make a low-calorie soup with colorful vegetables!
If you want to eat healthy food, you have to eat a lot of vegetables. Easier said than done, isn’t it?
But if you really start every meal with a soup, it’s not really that difficult.
You can put a whole bunch of vegetables in the soup. Allowed is what tastes good and what you have at home 🙂
You will find in this post
By the way: The basis of pure vegetable soup is pure vegetable broth. We prepare the broth first, then the vegetables.
Why you should cook pure vegetable soup today
Vegetable soup recipes are a dime a dozen. Even if most people mean well and rely on a lot of veggies, soup can still be more unhealthy than it should be.
Pure vegetable soup is low in calories. Instead of making it creamier with cream, flour, or any other ingredients, leave it as is. Clear and low in calories.
My grandmother always put a lot of butter and flour in her soup. Otherwise it tasted like nothing, she was convinced. But this is nonsense.
Pure vegetable soup tastes so delicious simply because we add so many herbs.
I usually make larger quantities of clear vegetable broth. In one part I cook vegetable soup next. And I’m freezing the other portion in Tupperware boxes.
If I ever feel like a clear vegetable soup, I defrost it and add pasta, couscous, or something else. Food for cold days is ready.
What Ingredients Do I Need For Pure Vegetable Broth?
I like to buy soup and broth ingredients at the farmers market. Usually the taste of herbs is more intense here. There are often soup packages already ready that make the job easier.
We definitely need a lot of fresh vegetables and fresh herbs. If necessary, you can also use dried herbs, but many have the problem of their lack of strong taste.
What should not be missing in a strong broth:
- celery
- parsley
- Lovage (maggi herb)
- leek
- an onion
Carrots are not absolutely necessary, but they give the soup a wonderful color. If you don’t, you can use a little saffron or curry powder instead.
Get a cooking pot and then let’s get started right away.
How to make your own instant vegetable broth!
vegetable broth
- 100 J celery
- 100 J Carrots
- 50 J celery root
- 1 parsley root
- 1 an onion
- 1 branch sniffer Alternatively: 2 tablespoons of dry lovage
- ¼ column leek
- ½ the Union fresh parsley
- ½ the Union chives
- 1 bay leaf
- 1 Teaspoon salt
- 1.5 The Water
For vegetable soup
- 2 Carrots
- 2 large fries
- 1 Red pepper
- 1 zucchini
- 50 J peas
- 30 J corn
vegetable broth
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Clean, wash and coarsely chop the ingredients.
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Put everything in a saucepan with salt and pour one liter of water. Cover and let it mature.
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The broth should simmer gently for at least an hour. Add water if needed.
For vegetable soup
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In the meantime, you can chop and prepare the vegetable soup ingredients.
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Peel the carrots and potatoes. Cut it into small cubes.
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Cut the pepper into narrow slices. And zucchini again in the form of cubes.
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You can also use peas instead of peas.
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When the vegetable broth is ready, filter the root vegetables. Taste the soup and season with salt and pepper.
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Add the freshly chopped vegetables to the broth and bring to a boil again. The vegetables will be cooked in about 20 minutes. Young potatoes and carrots are cut, the sooner you eat the soup.
Calories: 78Caloriescarbohydrate: 17Jprotein: 3JFat: 1JSaturated fat: 1JUnsaturated fats: 1JMonounsaturated fatty acids: 1Jsodium: 194mgPotassium: 560mgthe basic: 5Jsugar: VIIIJVitamin A: 10568IUVitamin C: 60mgCalcium: 65mgiron: 1mg
Have you prepared a lot again? You can freeze clear vegetable soup. Simply let it cool in Tupperware and then close it. Put it in the freezer and you’re done.
If you feel like a warm soup, you always have something to hand.
20 kinds of vegetables make kilograms crumble!
What you can refine the soup with
Not completely satisfied with the taste yet? Not a problem. I will tell you some of the ingredients you can add to soup.
- zaatar
- basil
- celery
- tarragon
- Mustard seeds
- clove
- pepper
- garlic
- juniper berries
- saffron
- curry powder
- chili powder
- Insider tip: Mushroom powder
- Nutmeg
Which vegetables are suitable for low-calorie vegetable soup
The basis of every clear vegetable soup is a vegetable broth made with root vegetables like carrots, celery, and parsley.
But herbs such as parsley, chives and maggi should not be missing. Also indispensable: onions and leeks.
Then he builds vegetable soup on this foundation.
Now you can control which vegetables end up in the soup pot. Does it have to be coloured? Super low calorie? Low carb? Or just use leftover vegetables? everything is possible. 🙂
As a guide, here is a list of vegetables that I regularly put in a pot.
- mushroom
- zucchini
- Carrots
- parsnip
- Green beans
- yellow carrots
- peas
- Red pepper
- kohlrabi
- celery
- celery root
- Potato
- Broccoli
- cauliflower
- white cabbage
- Pumpkin
- corn
- fennel
- asparagus
- Eggplant
- cauliflower
You can combine all kinds of vegetables as you wish. So you always have a different recipe and a lot of variety in your soup dish.
If you like it low carb, then you should take a look at our list of low carb vegetables. There you will find all kinds of vegetables that contain little carbohydrates.
Are you trying to bring the acid-base balance into balance? Vegetable soup is also perfect for this. They help your body detoxify and detoxify better.
So if you eat alkaline, you can use most vegetables. If you’re not sure, we’ve put together a list of alkaline vegetables for you.
These 50 types of vegetables are good for your acid-base balance!
You can also use the following soup garnishes:
- macaroni
- semolina
- corn grits
- millet
- green spell
- rice
Our conclusion
Versatile pure vegetable soup. You can use it to make a delicious soup with vegetables, but you can also stir pasta, couscous, or anything else into the broth. It always tastes delicious! 🙂
Good success!
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