Frosty Morning Low Fat Soup (Printable)
Light, warming vegetable soup with seasonal produce and delicate herbs for a healthy start.
# List of ingredients:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 1 medium parsnip, diced
04 - 2 celery stalks, diced
05 - 1 small leek, sliced
06 - 2 medium potatoes, peeled and cubed
07 - 1 clove garlic, minced
→ Liquids
08 - 5 cups low-sodium vegetable broth
→ Herbs & Seasoning
09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried parsley
12 - Salt and pepper, to taste
→ Optional Garnish
13 - Fresh chives or parsley, chopped
# Steps:
01 - Heat a large soup pot over medium heat. Add the chopped onion, carrots, parsnip, celery, leek, potatoes, and garlic. Dry-sauté for 2-3 minutes, stirring frequently. Add a splash of broth if necessary to prevent sticking.
02 - Pour the vegetable broth into the pot. Incorporate the bay leaf, thyme, and parsley. Stir well to combine all ingredients.
03 - Bring the soup to a gentle boil. Reduce the heat to low and simmer uncovered for 20-25 minutes, or until the vegetables are completely tender.
04 - Remove and discard the bay leaf. For a smoother consistency, partially blend the soup using an immersion blender, leaving some chunks for texture if preferred. Season with salt and pepper to taste.
05 - Ladle the hot soup into bowls. Garnish with fresh chopped chives or parsley before serving.
# Expert Advice:
01 -
- It is incredibly light yet satisfying enough to keep you full for hours.
- The dry sauté technique brings out a sweetness in the onions that you usually miss with oil based soups.
02 -
- Keep the heat medium or low while dry sautéing to prevent the bottom from scorching before the veggies release water.
- Let the soup cool slightly before blending if you want to avoid a messy kitchen explosion.
03 -
- Dice your vegetables into uniform sizes so they cook evenly.
- Add the lemon juice sparingly at the end to adjust the acidity level.