Fat-Free Vegetable Soup

Fat-Free Vegetable Soup

William Anatooskin 10

"This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make."

Ingredients 1 h {{adjustedServings}} servings 68 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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  1. In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
  2. Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.
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Reviews 40

  1. 51 Ratings


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,


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.


Excellent WITH MODIFICATIONS.... 1. GARLIC!! I don't trust recipes without garlic. I added 8 cloves, minced. Duh. 2. Saute the onions, celery, carrots, and garlic in a teensy bit of EVOO with some red pepper flakes as your first step. It only adds minor fat, and good fat at that. Just a little, I promise. 3. Flat leaf parsley. Throw in a few handfuls, coarsely chopped, with the cauliflower. 4. The curry powder. How could curry powder possibly be 'optional'??? Curry powder is the 'IT' ingredient in this soup! Get it in there... and plenty of it. Two HEAPED teaspoons at minimum. 5. USE GOOD STOCK, not water and those gross little MSG nuggets of bouillon. Eww. 6. Salt, pepper, salt, pepper. Taste and season often throughout the process. 7. CHEESE RINDS. Take the rinds off your good, hard cheeses like Parmesan, Romano, etc, put them in a ziploc and throw them in the freezer. Any time you're making soup, toss the rinds in early on. They add the depth that soup can lack, especially a meatless soup. Again, not to much fat, truck loads of flavor.