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This low fat sweet potato soup is savory, with a hint of natural sweetness from the roasted sweet potatoes. Slowly pour the fat free milk into your roux mixture and whisk until mixture thickens, about 7 minutes. This low calorie, low fat Vegetable Soup Recipe features a variety of fresh vegetables and savory seasonings that are sure to please your taste buds – and your waist line! In a large pot, heat Extra Virgin Olive Oil, add Garlic, Onions, Celery, Carrots, Peppers, Salt, Pepper, Italian Seasoning and Cumin, sauté for 5 minutes or until Onions are transparent. If you want to add protein to this low calorie and low fat Vegetable Soup Recipe, consider adding Tofu or Green or Black Lentils. All content on this website is for informational purposes only and should not be considered to be a specific diagnosis or treatment plan for any individual situation. May is the month when I generally give up on opening our screened windows and settle into the reality of air conditioning. But May can surprise us with some rare cool nights and sunny but mild days, which is what was going on this week, the last week of school for my daughter…and of freedom for me. Instead of the frozen mirepoix vegetables, feel free to use 1 onion, 2 carrots, and 2 ribs celery, diced.
For regular cooking, bring to a boil, stir well, cover pot, and cook over low heat until lentils are tender, about an hour.
I added cut-up faux-sausages from another recipe toward the end along with a little liquid smoke-yum! Oops, yeah the acid in the tomatoes may keep the lentils from softening quickly, but you never know–maybe you lucked out and have fresher lentils. I just used regular lentils, but you’re right that Puy lentils would be excellent, too! I love to make a big pot of soup every weekend that my husband and I can enjoy throughout the work week. I made this yesterday for the first time and I was so happy that I finally found a lentil soup recipe that the whole family loves!
Photos, original recipes, and text © Susan Voisin+ and Fatfree Vegan Kitchen, 2006-2016. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often. The balanced flavors taste so buttery, rich and creamy and yet this soup is LOW FAT. This low fat sweet potato soup recipe makes 6 servings. This website does not give any medical advice and does not advocate or support a particular weight loss program, product or service.


Use of this website and the information contained herein does not create a doctor-patient relationship. The amount of water should be double the amount of dal and rajma as they are going to get double in volume upon soaking. After first whistle, turn down the flame to low and let the dal slow cook for 25 - 30 mins. All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Will roasting the fresh tomatos i have on hand in my cast iron pan give a similar effect as fire roasted tomatoes? Got it all cooking exept the salt and bouillon, but didn’t realize I have to cook it in two parts. Also, I am trying to lose weight, and this soup tasted so hearty and satisfying while still being low in calories. When you buy something through my links, I receive a commission that helps support this site at no extra cost to you. Lay them flat in one layer on a cookie sheet that has been sprayed with nonstick cooking spray. Always seek the advice of a medical professional when starting a new diet plan and for information regarding the health benefits and risks of a low fat diet. Always consult with your own doctor in connection with any questions or issues you may have regarding your own health or the health of others. Otherwise you can put in some more water and let it cook more till the dal gets mashed completely. Didn't have any hickory salt so I put some smoked paprika in at the end and I probably put in twice as much garlic as the recipe says but its the kind of recipe you can play with depending on what you have on hand and will still end up fantastic. If you aren’t using any canned tomatoes you will need to add some other liquid to make up the difference. My only concern was the consistency, I thought I had added way too much water or something had gone wrong because it ended up looking like a vegetable soup with a bit of lentils. I only had one cup of green lentils so subbed red for the remainder and it came out fantastic, a little thicker like a stew rather than soup.
Since I am counting my calories I wonder if it was at all possible to include the serving size in grams in the nutritional info of the recipes. These days because of the rise in health consciousness many people are weary of eating such high cholesterol and high fat content food. Cook uncovered for at least 15 minutes, adding more water if it seems too thick, and stirring from the bottom often.


I put everything in the pot last night and put it on high, then this morning I turned it to low to keep warm until we were ready to eat it. After it sat in the fridge for a few hours, come time for dinner it was wonderfully thick and rich in color. That way, it would be even easier to measure the portion quickly be it for eating right away or for freezing. Roasting will take about 20 minutes per side. I like to roast extra whenever Ia€™m roasting vegetables.
Clicking on a link here will open a new window, it won't remove you from the Best Low Fat Recipes website. More about roasting vegetables from the One Green Generation website. I realize this is rarely included, but I just thought it won’t hurt to ask and it would make my life so much easier. That way I can bag and freeze whatever I dona€™t need and skip this time-intensive step next time I make low fat sweet potato soup. Place the roasted sweet potatoes in a Dutch oven or stock pot along with the next 4 ingredients (water, garlic, salt, stock) and heat on medium until the sweet potatoes absorb half the liquid, about 10 minutes. I also found a frozen mixture of potatoes, carrots, celery and pearl onions so it was so easy. Allow to cool slightly. This step softens the browned outer parts of your newly roasted sweet potatoes.
Roasting gives this soup such an intense and wonderful flavor and boiling the sweet potatoes afterward makes the soup smooth instead of chunky. Repeat twice more with the remaining sweet potatoes and liquid until everything is pureed smooth. Pour back into your Dutch oven or stock pot and set aside. Place your chopped onion and 1 A? cups of chicken stock into your blender or food processor and puree. Do this right along with your sweet potatoes if youa€™d like, just make sure the onion gets pureed well. I like to use frozen chopped onion because I can measure the correct amount and my eyes dona€™t burn. Heat and whisk this roux (butter and flour mixture) until it bubbles, about 3 minutes (you dona€™t need to brown the roux because youa€™re starting with flavor-intensive browned butter). Slowly add the fat free half and half to your roux, whisking until thickened, about 3 minutes.



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