How To Make The Low Calorie Soup Recipe

Low- calorie soup Recipe

Rustic vegetable soup
This submissive soup is packed with vegetables and lentils it’s healthy, low fat and full of flavour. To bulk it up, why not add borlotti sap or funk?

Table of Contents


1 tbsp rapeseed oil
1 large onion, chopped
2 carrots, chopped
2 celery sticks, chopped
50g dried red lentils
1½ l boiling vegetable bouillon (we used Marigold)
2 tbsp tomato purée
1 tbsp chopped fresh thyme
1 leek, finely sliced
175g bite-sized cauliflower florets
1 courgette, chopped
3 garlic cloves, finely chopped
½ large Savoy cabbage, stalks removed and leaves chopped
1 tbsp basil, chopped

Low- calorie soup Recipe Video

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toast the oil painting in a large visage with a lid. Add the onion, carrots and celery and shindig for 10 mins, stirring from time to time until they’re starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.

Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the pustule, also cover and leave to poach for 15 mins.

Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, spoon into coliseums and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, also overheat in a visage until piping hot.

Also Read ;- How To Make The Zuppa Toscana Soup Instant Pot

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