Fat-free soup Calories

Carrots, celery, tomatoes, zucchini, cauliflower and onions all work well in fat-free soup. Combine vegetables with compatible cooking times, or add firmer vegetables earlier so everything finishes tender together.

Yes, soften vegetables in a splash of water or stock instead of oil. Stir often and add more liquid if the pan dries out; you can also skip sautéing and simmer the vegetables directly in the soup.

Thicken fat-free soup by adding potato or red lentils, or blend some of the cooked vegetables into the broth. These ingredients give the soup body without needing a flour-based thickener.

Yes, vegetable stock works well as the cooking liquid for fat-free soup. Choose a stock whose flavor suits the vegetables, and taste the soup before adding salt because some stocks are already salty.

Either texture works for fat-free soup. Blend it for a smooth, even consistency, or leave the vegetables whole for a chunkier bowl; blending only part of the pot gives you something in between.

Black pepper, thyme, cumin and parsley are useful seasonings for fat-free soup, while dill or basil can suit particular vegetable combinations. Add fresh herbs near the end so their flavor stays bright.

Fat-free soup generally keeps for three to four days in the refrigerator when stored promptly in a covered container. Reheat only the portion you plan to eat, and discard it if its smell or appearance changes.

Yes, fat-free soup can be frozen in airtight, freezer-safe containers. Leave room for expansion and thaw it in the refrigerator before reheating; soups containing potatoes may have a softer or grainier texture afterward.

Add cooked beans, lentils, tofu or a grain such as barley to make fat-free soup more substantial. Stir in fully cooked additions near the end so they warm through without becoming overcooked.