Light Vegetable Soup


NOTE: this is not high cuisine or anything fancy or complicated. It is just my most favorite light soup ever! This is what I make myself when I want to loose some weight or if I want something warm but fat-free.

It is also the easiest thing on earth to cook!…and if Im telling you it’s the easiest, you should trust me here!

All you need to do is throw in a pot a bunch of different vegetables, whatever you have in your fridge, boil them with salt and olive oil and then pure’ em. And just like that, you will have a delicious creamy soup.


Ingredients (for 8 servings):

  • Any vegetables you have (carrots, zucchini, spinach, eggplant, tomatoes, onion)
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • heavy cream (optional)
  • chopped fresh parsley

Start chopping up some onion and sautéing it in a sauce pan with 2 tbsp of olive oil


wash and chop up some zucchini






and a bunch of fresh spinach (or whatever other veggies you have in your fridge)


Add all the veggies into your sauce pan, season with salt, add the crust of parmesan cheese, cover with a lid and let it simmer until vegetables are cooked through


With an immersion blender, puree the veggies


Ladle the soup into serving bowl, drizzle the top with a tbsp  of heavy cream and sprinkle some freshly chopped parsley


Enjoy nice and warm!

One serving provides:

  • Calories: 86
  • Fat: 5 g
  • Carbohydrates: 8 g
  • Protein: 2 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

2 comments on “Light Vegetable Soup

  1. ciao Dani, ho scoperto il tuo bel blog tramite Foodie Blog Roll e ti ho messa subito nel blogroll sul mio blog, tornerò a trovarti, passa da me, mi farà piacere
    a presto Chiara

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