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Spring Vegetable Soup

User Rating 4 Star Rating (1 Review)


Low Fat Spring Vegetable Soup

Low Fat Spring Vegetable Soup

Fiona Haynes
This soup is a light, healthy soup that's perfect for spring days. Use vegetable broth to keep it vegetarian, and if you need to eat gluten free, check that your broth is indeed gluten free. Kitchen Basics and Pacific Brands are two such brands.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 stalks celery, chopped
  • 2 medium leeks, white part only, chopped
  • 2 medium carrots, halved lengthwise, then sliced
  • 1 medium zucchini, halved lengthwise, then sliced
  • 1 cup frozen peas
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 6 cups fat-free, low sodium vegetable or chicken broth
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped


Heat oil in Dutch oven on medium heat. Sauté garlic, onions, celery, leeks and carrots until softened, about 6-7 minutes. Add zucchini and sauté for another 2-3 minutes. Add peas, sprinkle dried herbs, and stir for 1 minute. Add broth. Bring to boil, then cover and simmer for 10 minutes. Add spinach and fresh parsley; stir and simmer for 2 minutes. Season with a little Kosher salt and black pepper to taste.

Serves 8

Per Serving: Calories 50, Calories from Fat 5, Total Fat 0.8g (sat 0.1g), Cholesterol 0mg, Sodium 71mg, Carbohydrate 8.8g, Fiber 2.3g, Protein 2.5g

User Reviews

Reviews for this section have been closed.

 4 out of 5
Spring Vegetable Soup, Member whoscountin

I couldn't find a decent vege soup recipe until this one and it was absolutely beautiful to have on a cold morning. I have cooked this at work and have highly reccomended this recipe to friends and family

49 out of 51 people found this helpful.

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