Light Vegetable Soup

This Light Vegetable Soup is a perfect example of how simple ingredients can create a deeply satisfying dish. By simmering thinly sliced carrots, onions, and zucchini in low-fat, reduced-sodium broth, you allow their natural flavors to meld into a delicate yet aromatic broth. The addition of dried thyme provides a subtle herbal note that complements the vegetables without overpowering them. This soup is incredibly light on the palate, making it an ideal choice for a warm lunch on a chilly day or a gentle dinner after a heavy meal. It is naturally vegan and low in calories, yet still feels comforting and nourishing. Because it relies on fresh produce and minimal processing, it is a healthy option for meal prep, storing well in the refrigerator for several days.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 24.7

Dietary: Gluten-free

Description

This Light Vegetable Soup is a perfect example of how simple ingredients can create a deeply satisfying dish. By simmering thinly sliced carrots, onions, and zucchini in low-fat, reduced-sodium broth, you allow their natural flavors to meld into a delicate yet aromatic broth. The addition of dried thyme provides a subtle herbal note that complements the vegetables without overpowering them. This soup is incredibly light on the palate, making it an ideal choice for a warm lunch on a chilly day or a gentle dinner after a heavy meal. It is naturally vegan and low in calories, yet still feels comforting and nourishing. Because it relies on fresh produce and minimal processing, it is a healthy option for meal prep, storing well in the refrigerator for several days.

Ingredients

1 Carrot, thinly sliced
1 small Onion, thinly sliced
1 Zucchini, thinly sliced
1/8 teaspoon Dried thyme
4 cups Low-fat reduced sodium chicken or vegetable broth

Directions

1
In a medium-sized saucepan, combine the thinly sliced carrots, onions, and zucchini.
2
Pour in the 4 cups of low-fat, reduced-sodium broth, ensuring the vegetables are submerged.
3
Add the dried thyme to the pot.
4
Place the saucepan over medium-high heat and bring the broth to a gentle boil.
5
Once boiling, reduce the heat to low to maintain a steady simmer.
6
Cover the pot and let the soup simmer for 15 to 20 minutes, or until the carrots and onions are tender but still hold their shape.
7
Taste the soup and adjust seasoning with salt or pepper if desired, keeping in mind the broth is already salted.
8
Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 24.7kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.3mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.4g6%
Sugars 2.8g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a heartier texture, you can add a handful of small pasta shells or diced potatoes to the pot at the beginning of the cooking process.

If you prefer a smoother soup, use an immersion blender to lightly puree the vegetables before serving, or serve it chunky for more texture.

This soup stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Feel free to add other quick-cooking vegetables like spinach or kale during the last 5 minutes of simmering.

Keywords: vegetable, soup, light, healthy, vegan, low-fat, zucchini, carrot, onion, thyme, broth, simple, comfort, meal-prep, easy, quick, dinner, lunch

Read it online: https://www.chefs-mate.com/recipe/light-vegetable-soup/