Skinny Soup

Skinny Soup


3 people made this

Each serve has just 215 kilojoules, heaps of vitamins, is warm and satisfying and one of my staples. You can alter it depending on what you've got in the fridge and add any herbs and spices you like. Use vegetable stock and its vegan. Some toasted Turkish bread is a low fat side. If I don't have that I like to crumble two wholemeal crispbread crackers on top.

livlailaandbella New South Wales, Australia

Serves: 6 

  • 3 cups (750ml) beef broth
  • 400g can diced tomatoes, with juice
  • 1 tablespoon tomato paste
  • 1/2 cup chopped onion
  • 1/2 cup sliced carrots
  • 2 cups chopped cabbage
  • 1 tsp crushed garlic
  • 1/2 cup green beans
  • 1/2 cup chopped zucchini
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • salt and pepper to taste

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Saute onions, garlic and carrots in a nonstick pot with a light spray of cooking oil or a little bit of water.
  2. Add the rest of the ingredients and simmer for 1 hour.
  3. Serve hot with toasted Turkish bread if desired. Freezes well.

Recently Viewed

Reviews (2)


- 28 Mar 2010


Beautiful! I love it. Make it at least once a fortnight. Super yummy and great for the waistline! - 17 Mar 2010

Write a review

Click on stars to rate