Low-fat chunky vegetable soup

    2 hours

    This soup is not only delicious, but it's also low in cholesterol and easy to make. It's jam-packed with vegetables and is the perfect soup for the cold winter months.

    67 people made this

    Serves: 12 

    • 2 litres water
    • 2 onions, chopped
    • 2 large carrots, sliced
    • 2 potatoes, peeled and cubed
    • 2 green peppers, diced
    • 2 (400g) tins whole plum peeled tomatoes with liquid, mashed
    • 1 tablespoon chicken stock granules
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons curry powder
    • 215g cabbage, finely chopped
    • 2 sticks celery, chopped
    • 150g cauliflower florets
    • 3 teaspoons dried dill

    Prep:25min  ›  Cook:35min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken stock granules, black pepper and curry powder. Boil for 20 minutes or until carrots are tender.
    2. Add cabbage, celery, cauliflower and dill; cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to the boil. Adjust seasonings to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    I am going to make this soup but i have a question - as i follow a gluten free diet can i substitute chicken stock granules with normal chicken stock?  -  13 Sep 2012


    I'm an American that lives in northern Italy, and there are many restaurants around my town that serve a vegetable soup that it very similar to this one. Because I love the taste so much, I decided to make it for myself at home. This dish is not intended to be thick in texture, or be "full" of flavor. At least not like we American enjoy (which is usually packed with fat). It is a brothy soup and its heartiness and taste comes from the vegetables inside. I did change the recipe up a bit to match what I have seen/had here. For flavor I added a table spoon of olive oil, garlic salt instead of plain salt (but not too much), pepper, a few dashes of oregano, and 2 bouillon cubes (if you are a vegetarian you would leave these out). For the vegetables I threw in; small/medium red potato’s, celery stocks, zucchini, carrots, tomato’s, and a half of an onion (all fresh and chopped), I didn’t add bell peppers or cauliflower (mainly because I don’t like the taste). I put all ingredients into a pot and brought it to a boil, then I reduced the heat and let it slow cook until done. Almost immediately I could smell all the wonderful flavors coming out of this dish. Now as far as people having a problem that it was stated “fat- and cholesterol-free and only 5% fat/calories” to me this is really irrelevant. The soup IS a low fat and much healthier dish then some of the other vegetable soups I’ve viewed on this site! So over all I think this recipe is a good start for creating your own healthy,  -  05 Feb 2008  (Review from Allrecipes US | Canada)


    It is impossible for a food to be both "fat-free" and have "5% calories from fat." It worries me that people throw around the phrase "Fat-Free" without concern for accuracy or honesty.  -  08 Feb 2000  (Review from Allrecipes US | Canada)