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Looking for a recipe for clear vegetable soup? Then you are right here! We show you how to prepare a low-calorie soup with colorful vegetables!
If you want to eat healthy, you need to eat a lot of vegetables. Easier said than done, right?
But if you already start every meal with soup, it’s not really that difficult.
You can put a whole range of vegetables in the soup. What is tasty and what you have at home is allowed 🙂
You will find out in this post
By the way: The basis of clear vegetable soup is clear vegetable soup. Let’s prepare the soup first, then the vegetables.
Why you should make this clear vegetable soup today
Recipes for vegetable soup are small change. Even if most people mean well and rely on lots of vegetables, soup can be unhealthier than it should be.
Clear vegetable soup is characterized by a low caloric value. Instead of making it creamier with cream, flour or other ingredients, just leave it as is. Clear and low-calorie.
My grandmother always put a lot of butter and flour in the soup. Otherwise it has no taste, she was convinced. But that’s nonsense.
Clear vegetable soup is super tasty because we simply mix in a lot of herbs.
I usually prepare large quantities of clear vegetable soup. In one part, I subsequently cook vegetable soup. And I freeze the other part in Tupperware boxes.
If I ever want a clear vegetable soup, I thaw it and add noodles, couscous or something else. Food for cold days is ready.
What ingredients do I need for a clear vegetable soup?
I like to buy ingredients for soups and stocks at the market. Here, the herbs are usually much more intense in flavor. There are often ready-made soup packets that make the task easier.
We definitely need a lot of fresh vegetables and fresh herbs. If necessary, you can also use dried herbs, but many have the problem that they do not have such an intense taste.
What must not be missing in a strong soup:
- celery
- Parsely
- Ljupčić (maggi plant)
- Leek
- Bow
Carrots are not really necessary, but they give the soup a nice color. If you don’t have any, you can use some saffron or curry powder instead.
Grab a cooking pot and let’s get started right away.
How to make instant vegetable soup yourself!
For vegetable soup
- 100 MR celery
- 100 MR carrots
- 50 MR celery root
- 1 parsley root
- 1 Bow
- 1 branch office sweetheart Alternatively: 2 tablespoons of dried ginger
- ¼ gender Leek
- ½ Federation fresh parsley
- ½ Federation shallot
- 1 Bay leaf
- 1 a teaspoon Salt
- 1.5 L water
For vegetable soup
- 2 carrots
- 2 large potatoes
- 1 Red pepper
- 1 zucchini
- 50 MR Peas
- 30 MR Corn
For vegetable soup
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Clean, wash and coarsely chop the ingredients.
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Put everything together with salt in a pot and cover with 1 liter of water. Cover and let it cook.
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The soup should be cooked slowly for at least an hour. Add water if necessary.
For vegetable soup
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In the meantime, you can chop and prepare the ingredients for the vegetable soup.
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Peel the carrots and potatoes. Cut them into small cubes.
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Cut the peppers into narrow strips. And diced zucchini again.
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You can also use green beans instead of peas.
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When the vegetable soup is ready, strain the root vegetables. Taste the soup and season with salt and pepper.
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Add freshly sliced vegetables to the soup and bring to a boil again. The vegetables will be cooked in about 20 minutes. The smaller the potatoes and carrots are cut, the sooner you will eat the soup.
Calories: 78kcalCarbohydrates: 17MRProtein: 3MRFat: 1MRsaturated fat: 1MRPolyunsaturated fats: 1MRMonounsaturated fatty acids: 1MRSodium: 194mgPotassium: 560mgFiber: 5MRSugar: 8MRVitamin A: 10568AND INVitamin C: 60mgCalcium: 65mgIron: 1mg
Over prepared again? You can freeze clear vegetable soup. Simply leave them to cool in the Tupperware and then seal them. Put it in the freezer and you’re done.
If your soup heats up, you always have something on hand.
These 20 types of vegetables destroy kilograms!
What you can use to enhance the soup
Still not quite satisfied with the taste? No problem. I will tell you a few ingredients that you can add to the soup.
- thyme
- basil
- celery
- tarragon
- mustard seeds
- cloves
- pepper
- garlic
- juniper berries
- saffron
- curry powder
- chili powder
- My insider tip: powdered mushrooms
- nutmeg
Which vegetables go well in low-calorie vegetable soup
The basis of any clear vegetable soup is a vegetable soup made from root vegetables such as carrots, celery and parsley.
But herbs such as parsley, chives and maggi herb should not be missing. Also indispensable: onions and leeks.
Vegetable soup is then added to this base.
Now you have control over which vegetables end up in the soup pot. Should it be colorful? Super low calorie? Low carb? Or just using leftover vegetables? Everything is possible. 🙂
As a guide, here is a list of vegetables that I regularly put in my crockpot.
- mushrooms
- zucchini
- carrots
- parsnip
- Green beans
- Yellow carrot
- Peas
- pepper
- korabica
- celery
- celery root
- potato
- broccoli
- cauliflower
- white cabbage
- pumpkin
- Corn
- fennel
- asparagus
- eggplant
- Cauliflower
You can combine all kinds of vegetables as you wish. That way you always have a different recipe and a lot of variety in your soup plate.
If you like low-carb vegetables, you should check out our list of low-carb vegetables. There you will find all kinds of vegetables that are low in carbohydrates.
Are you trying to restore acid-base balance? Vegetable soups are also ideal for this. They help your body detoxify and remove toxins better.
So if you eat alkaline, you can use most vegetables. If you are not sure, we have compiled a list of alkaline vegetables for you.
These 50 types of vegetables are good for acid-base balance!
You can also use these soup garnishes:
- pasta
- semolina
- corn grits
- millet
- Green sorghum
- rice
Our conclusion
Clear vegetable soup is versatile. You can make a delicious soup with vegetables from it, but you can also mix pasta, couscous or something else into the soup. Always delicious! 🙂
Good success!
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