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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Light Vegetable Soup – Healthy Option

Our light vegetable soup is loaded with chunky veggies and is ideal for making in bulk, freezing in batches, and serving for lunch or anytime snack.

The Backstory: This delicious, feel-good light vegetable soup is one of my go-to recipes whenever I’m cooking for a crowd and I want a delicious first course. It’s rich, flavorful, healthy, and full of beautiful colors and textures. Best of all, you can prepare it ahead of time, scale it to the size you need (halve or double the recipe) and it re-heats easily. It’s also incredibly simple to prepare and can be adjusted according to your tastes and vegetable preferences.  More of the Backstory after the recipe

Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website

Light Vegetable Soup - Healthy Options

Course: Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 servings
A deliciously fresh, colorful, healthful, and flavorful soup that's perfect as a first course for a holiday meal, as part of a soup & salad lunch, or anytime you feel like a filling, good-for-you snack.
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Ingredients

  • 4 cups reduced sodium chicken broth
  • 8 cups regular chicken broth
  • 1 10 oz. package frozen chopped spinach, thawed
  • 1 1/2 cups fresh broccoli flowerets*
  • 2 cups fresh cabbage, shredded*
  • 3 medium fresh carrots, diced*
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1/4 cup fresh dill, chopped (or 4 tsp. dried)
  • 2 tbsp. cornstarch
  • 2 tbsp. water

Instructions

  1. Heat chicken broths. Add thawed spinach, other vegetables, and dill and let simmer for 10 minutes.
  2. Bring to a boil. Mix the cornstarch and water to make a smooth paste and add to the boiling mixture while stirring.
  3. Turn the heat down to low, cover, and let simmer for 20 minutes until vegetables are softened.
  4. *Time-Saving Suggestion: Substitute broccoli, cabbage, carrots, celery and onions with a total of 6 to 7 cups of frozen thawed vegetables of choice.

Recipe Notes

Nutrition Information Per Serving
Calories: 50
Total Fat: 0.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Protein: 5g
Carbohydrates: 7g
Sodium: 430mg
Fiber: 2g

 

Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website…The Backstory continues: You can find more tasty recipes in my latest cookbook, Healthy Meals for Your Busy Life. In my new book, I’ve created a collection of delicious and satisfying meals from Couscous and Chick-Pea Salad to Broiled Halibut (or Salmon) with Garlic and Tarragon — that you can prepare in 30 minutes or less. I know you’ll love them and that they’ll leave you feeling full, satisfied, and happy that you’ve made healthful choices that don’t sacrifice on taste!

 

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Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website
Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website
Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website
Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website
Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website
Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website
Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website

Franceen Friefeld, RD., LD., P.H.Ec.

Franceen is one of country's leading voices in nutrition and health with 30 + years of experience as a senior food management executive, author, speaker, and TV host. Fran's followers adore her because she believes you should be able to have your kugel and not feel guilty about it. Her recipes, humor, and realistic approach to enjoying food and cutting through the hype of fad diets and quick fixes are what make her approach to a balanced lifestyle loved by so many.
Light Vegetable Soup - Healthy Option as seen on The Jewish Kitchen website

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Recipes, stories, and Inspiration for the Jewish home
RECIPE IDEAS FOR HOLIDAYS AND EVERY DAY