Low-Fat Chunky Vegetable Soup

Estee Kafra Estee Kafra
3.5 (2 reviews)

This creamy low-calorie soup is full of flavor and filling as well. It’s a great way to get the kids to eat their veggies.

Yield: 6 generous portions

1h 20m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Parve

Directions

  1. Sauté the leeks and onion in two teaspoons oil for about five minutes until soft and slightly brown.

  2. Add the chunks of zucchini and vegetable stock and spices. Cook on medium heat for about 45 minutes. Use an immersion blender to blend the soup.

  3. Add the bag of frozen vegetables and cook again for approximately 10 minutes until vegetables have softened.

Notes:
This recipe image was generated using AI.

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What Cooks Are Saying

3.5 out of 5

2 global ratings

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2 Comments

Elky •

I didn't like, others did.

Yehudis Suares •

Has anyone frozen this soup? How does it defrost, do the veggies still taste good?

Raquel Malul Kosher.com Team •
Reply to Yehudis Suares

I think it should freeze fine.