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  • Under 30 minutes
  • One pan

Low-calorie vegetable soup

Close-up of a bowl of vegetable soup with green onions, served with slices of rustic bread. A hand holds a spoonful above the bowl.

By Tom · Updated

Jump to recipe
  • Serves 4
  • About 25 min
  • Easy

This low-calorie vegetable soup is just 100 calories per serving - and it's surprisingly hearty and.

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The recipe

Low-calorie vegetable soup

This low-calorie vegetable soup is just 100 calories per serving - and it's surprisingly hearty and.

  • Serves 4
  • 15 min prep
  • 5 min cooking
  • 5 min hands-off
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
4 servings
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1: Prep the vegetables

    Start by slicing and dicing all your vegetables so they're ready to go.

  2. Step 2: Build the flavour base

    Heat the olive oil (20 ml) in a large saucepan over medium heat. Add the leeks (1) and carrots (2) with a generous pinch of salt. Cook for about 5 minutes, stirring occasionally, until softened.

  3. Step 3: Layer the aromatics

    Add the sliced garlic (2 cloves) and cook for another minute until fragrant.

  4. Step 4: Add remaining veggies

    Stir in the diced bell pepper (1 pepper) and courgette (1). Pour in the tomato passata (150 g) and mix well.

  5. Step 5: Simmer to perfection

    Add enough water to cover the vegetables by roughly 2 inches. Bring to a gentle simmer and cook for around 5 minutes, just until the vegetables are tender but still vibrant.

  6. Step 6: Finish with freshness

    Stir through about two-thirds of the sliced spring onions (5 onions), reserving the rest for garnish. Season to taste with salt and black pepper.

  7. Step 7: Serve & enjoy

    Ladle into bowls and top with the remaining spring onions (5 onions) for a fresh finish.

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Questions people ask

How long does low-calorie vegetable soup take?

About 25 min from start to finish: 15 min of prep, 5 min of cooking, and 5 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegan?

Yes, as written. Check the labels on anything shop-bought, which is where animal products tend to hide.