Fat Free Veggie Soup to Die for

Savor the wholesome goodness of "Fat Free Veggie Soup to Die For," a vibrant and nutrient-packed bowl of comfort that's as health-conscious as it is delicious! Bursting with a colorful medley of fresh vegetables like zucchini, carrots, green beans, and kale, this aromatic soup is flavored with fragrant herbs like thyme, oregano, and a hint of smoky paprika. Simmered in rich vegetable stock and finished with a refreshing splash of lemon juice, this easy, fat-free recipe is perfect for meal prep, weight loss goals, or simply enjoying a guilt-free, cozy meal. Ready in just 50 minutes with only 15 minutes of prep time, this low-calorie vegetable soup is both satisfying and incredibly simple to make. Garnish with fresh parsley for a sophisticated touch and serve it hot as an appetizer, light lunch, or hearty dinner. Ideal for clean eating, vegan lifestyles, and anyone looking for a delicious way to boost their veggie intake!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 large (diced) onion
• 3 minced garlic cloves
• 3 medium (sliced) carrots
• 3 chopped celery stalks
• 2 medium (chopped) zucchini
• 1 cup (trimmed and cut into 1-inch lengths) green beans
• 4 large (diced) tomatoes
• 6 cups vegetable stock
• 2 cups (chopped) kale or spinach
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) freshly ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons (chopped, for garnish) parsley

Directions

Step 1

Heat a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring often, until slightly softened. If it begins to stick, add a splash of water to prevent burning.

Step 2

Add the minced garlic, sliced carrots, and chopped celery to the pot. Sauté for another 5 minutes to develop their flavor.

Step 3

Stir in the chopped zucchini, green beans, and diced tomatoes. Mix well to combine all the vegetables.

Step 4

Pour in the vegetable stock and add the bay leaf, dried thyme, dried oregano, paprika, salt, and pepper. Stir to combine.

Step 5

Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the vegetables are tender.

Step 6

Add the chopped kale or spinach to the pot and cook for an additional 5 minutes, until the greens are wilted.

Step 7

Remove the bay leaf, then stir in the lemon juice for a bright, fresh flavor.

Step 8

Taste the soup and adjust the seasoning with more salt or pepper, if desired.

Step 9

Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

Nutrition Facts

Serving size	(3702.0g)

Amount per serving	% Daily Value*
Calories	1157.2

Total Fat 18.4g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 10364.5mg	0%
Total Carbohydrate 220.0g	0%
Dietary Fiber 53.4g	0%
Total Sugars 101.3g
Protein 47.6g	0%

Vitamin D 0IU	0%
Calcium 822.3mg	0%
Iron 15.4mg	0%
Potassium 8050.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.4%

Protein: 15.4%

Carbs: 71.2%