SoupSpanish

Spanish Healthy Vegetable Soup

Name: Spanish Healthy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tsp olive oil; 1 slices onion; 2 cloves garlic cloves; 1 tbsp dried oregano; 2 tsp fennel seeds; 2 slices medium carrots; 1 slices large celery stalk/rib; 5 pieces red capsicums; 5 cups cabbage; 800 g crushed tomato; 3 cups vegetable; 1 tbsp smoked paprika; 1 tsp cayenne pepper; 1 tbsp Salt and pepper to taste; 1 tbsp lemon – zest + juice to taste; 1 slices Finely chopped parsley

4.2

(10 reviews)

Author:Nagi Total: 0h 45m 16 ingredients 4 servings

Recipe video above. This is my version of the famous Zero Weight Watchers Points vegetable soup. Mine has 0.4 WW points but is much MUCH tastier! Spanish flavours inspired by the seasoning for homemade Chorizo (yes, really!), the broth of this soup is MUCh tastier than the Zero WW soup!!!

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Prep Time

0h 15m

Cook Time

0h 30m

Ingredients

Yield

4 servings

Calories

674 kcal

Ingredients

What you'll need

16 total ingredients

2 tsp olive oil

1 slices onion

2 cloves garlic cloves

1 tbsp dried oregano

2 tsp fennel seeds

2 slices medium carrots

1 slices large celery stalk/rib

5 pieces red capsicums

5 cups cabbage

800 g crushed tomato

3 cups vegetable

1 tbsp smoked paprika

1 tsp cayenne pepper

1 tbsp Salt and pepper to taste

1 tbsp lemon – zest + juice to taste

1 slices Finely chopped parsley

Nutrition Details

Nutrition Facts

Spanish Healthy Vegetable Soup

Serving Size4 servings

Amount per serving

Calories674

% Daily Value*

Total Fat 13g20%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 7346mg307%

Potassium 5425mg115%

Total Carbohydrates 142g51%

Dietary Fiber 41g146%

Total Sugars 82g

Protein 27g53%

Vitamin D 6mcg28%

Calcium 602mg48%

Iron 10mg56%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.

Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”).

Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.

Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.

Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.

Remove lid, adjust salt and pepper to taste.

Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!

Author & Creator

Nagi

Source Recipe