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Description
This vegetable soup is simple to make, it comes together in around 40 minutes. At only 70 calories per serving, it makes a great healthy lunch or dinner. The rich and flavorful soup is made of pureed vegetables which is topped with sour cream and panela cheese for a bit of creaminess that accents the vegetables perfectly. The leftovers reheat beautifully, so this is a great soup to make a large batch of and then portion out for lunches throughout the week.
Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. olive oil
- 1 carrot (coarsely chopped)
- 1/2 onion (minced)
- 2 celery stalks (chopped)
- 200 grams mushrooms (sliced)
- 227 grams tomato puree
- 2 cloves garlic (chopped)
- 1 tsp. ground oregano
- 1 liter water
- salt
- bouillon powder
- fresh parsley (chopped)
- panela cheese (diced, or ricotta cheese)
- 1 Tbsp. sour cream (optional)
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Directions
- In a saucepan, heat the olive oil over medium heat. Add the carrot, onion, celery, mushrooms, tomato puree, garlic, oregano, and water. Season with salt and bouillon powder to taste.
- Once it boils, turn down the heat to low and cook for 20 minutes.
- Remove from the stove and add the ingredients to a blender. Puree until smooth.
- Serve each portion and garnish with some parsley, panela cheese, and sour cream (optional).
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium460mg19% |
| Potassium530mg15% |
| Protein3g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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