Low Fat Vegetable Soup Recipe | Yummly

Low Fat Vegetable Soup

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  • 6 carrots (peeled and chopped)
  • 2 courgettes (peeled and chopped)
  • 1/2 stalk celery (trimmed and chopped)
  • 1 cauliflower (broken into florets)
  • 1 cabbage (trimmed and finely sliced)
  • 3 yellow peppers (deseeded and chopped)
  • 3 onions (peeled and finely diced)
  • 1 clove garlic (peeled and finely diced)
  • 1 teaspoon canola oil
  • 450 grams frozen green beans
  • 2 tablespoons vegetable stock powder
  • 4 tomatoes (chopped)
  • basil leaves (to garnish)
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    1. Heat the oil in a large saucepan on medium heat. Add the onions and garlic and sauté for 3-4 mins. Add the chopped vegetables, except for the tomatoes and green beans. Add enough water to just cover the vegetables. Bring to a boil. Stir in the granulated vegetable bouillon. Reduce the heat to low and simmer for 10 mins.
    2. Remove 2/3 of vegetables from the soup. Purée the remaining vegetables in the pan with an immersion blender. Return the chopped vegetables to the soup. Add the tomatoes and green beans. Bring to a simmer. Garnish with chopped fresh basil leaves.
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