Low-fat clear vegetable soup without alliums is one of my favorite soups. I think I could eat this soup every day, over and over, and never be bored. It is a very simple soup to make, but the flavors are divine and delicious. Whenever I make Clear Vegetable Soup without alliums, I am amazed by the taste. It is one of my go-to allium-free soups whenever it’s cold outside, or when I’m down with the flu.
Low-fat clear vegetable soup without alliums is a wonder of the soup. All you need are a few ingredients, and in less than 60 minutes a hearty and healthy soup is ready. Clear vegetable soup is perfect for cold winter days, when you are down with the cold or flu, or when you are trying to lose weight.
Low-fat clear vegetable soup without alliums is a perfect comfort food. It is very easy, but so delicious. You can eat it on its own, or you can boil soup noodles and mix it with the soup. Allium-free vegetable soup is a low fodmap recipe, and the perfect meal idea for everyone who has gallstones, IBS, SIBO, GERD, a sensitive stomach, allium allergy, or allium intolerance. If you like more chicken soup than vegetable soup, you can check out my Allium-free Chicken Soup recipe.
Ingredients that you need for Vegetable Soup Without Onion Without Garlic
Parsley root is one of the sources of fiber and nutrition, and it will give a delicious taste to the soup.
Carrots are another source of fiber, they will give color and taste to the soup and nutrition.
Celery root gives nutrition, fiber, and flavor to the soup.
Cauliflower florets are a source of nutrients, fiber and they give an amazing taste to the clear vegetable soup.
Brussels sprouts give flavor, nutrition, and fiber to the soup.
Peas give nutrition, fiber, and flavor to the clear soup.
Water for creating delicious soup, connects flavors and makes it healthy and nutritious.
Salt for enriching the flavors.
Cooking oil for bringing the flavors together.
Equipment that you need for Allium-free Vegetable Soup
- Chef’s knife
- Cutting board
- Pot
- Wooden spoon
- Potato peeler
- Scale
- Pitcher
- Ladle
- Plate
- Spoon
How to make allium-free soup?
Peel and cut parsley root, celery root, and carrots into small cubes. The cubes should be bite-size, but you can also cut them into medium size cubes. If you cut them into medium-sized cubes, you might need to simmer the soup a bit longer. Separate a few pieces of carrot, parsley root, and celery root cubes.
Heat up the cooking oil on medium heat, and when the oil gets hot, add pieces of carrot, parsley root, and celery root that you separated to the pot, and saute them with constant stirring for a few minutes (do not let them get burned). The pieces need to let the juice out.
Add leftovers of carrot, parsley root, and celery root to the pot. Add cauliflower florets, Brussels sprouts, and peas. Stir it once or twice, and then add water and salt.
Bring the soup to a boil, and lower the temperature to the lowest. Simmer the soup for about 45 minutes or until the vegetables are tender. Taste the allium-free soup, and add more salt if necessary.
Serve the low-fat allium-free vegetable soup with pieces of vegetables, or soup noodles.
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How to store low-fat vegetable soup without onion without garlic?
Clear vegetable soup without onion and without garlic is an amazing soup recipe that can be made in advance. It freezes amazingly, and it can be stored in the refrigerator.
Refrigerator
Clear vegetable soup without allium can be stored in an air-tight container for up to 4 days.
Freezer
Low-fat clear vegetable soup without alliums can be stored in an air-tight container for up to 3 months.
Tip – if the low-fat vegetable soup is too thick, or if you are missing the liquid after storing it, add water to the allium-free soup, and bring it to a boil.
Ingredients
- 4 oz parsley root 120g
- 15 oz carrots 425g
- 4 oz celery root 120g
- 8 oz frozen cauliflower florets 220g
- 4 oz Brussels sprouts 140g
- 4 oz frozen peas 140g
- 1 gallon water 3.7 l
- salt to taste
- cooking oil - enough to cover the bottom of the pot
Instructions
- Peel and cut celery root, carrot, and parsley root into small cubes.
- Add the oil to a pot and heat over medium heat. When the oil gets hot, add small amounts of carrot, parsley root, and celery root. (like a few pieces of each - just to cover the bottom of the pot) Saute it for a few minutes with constant stirring.
- Add the remaining carrot, parsley root, and celery root to the pot. Add peas, cauliflower florets, Brussels sprouts, and add water. Season the soup with salt. Bring it to a boil, and then lower the heat to the lowest.
- Simmer the soup for about 45 minutes or until vegetables are tender. When the soup is done, taste the soup and add more salt if necessary.
- Serve the soup with soup with pieces of vegetables or with noodles.
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Easy to make, and delicious. I made it to my wife when she was sick with the flu. She is allergic to onion, and this soup helped her recover from the flu.
Thank you for your wonderful comment. I’m happy to hear that my soup recipe helped your wife with the flu 😊
Also used recipe for illness recovery. I had to sub some ingredients –burdock root for parsley root, cabbage for cauliflower and brussels sprouts, 1/4 cup jasmine rice instead of peas, added three shitakes and 1/4 t sale. Still came out sweet and delicious. I’m going to try pureeing it next as a variation.
Thank you for your wonderful comment. I’m happy to hear that my recipe helped you recover faster! 😊
Your substitutes sounds great, I will try it next time. Pureeing sounds like a good idea, let me know how was it 😊
My kids hate eating soup, but whenever I cook them your Vegetable Soup, they always ask for another plate. Thank you for this wonderful recipe! 🥰
Thank you for your wonderful comment! I’m happy to hear that your kids like my soup recipe 🥰