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Low-Fat Vegetable and Brown Rice Soup Recipe

Nutritional Values

Recipe Type:


Calories 300


Total Time 30



1 cup brown rice, cooked
4 cups vegetable broth (low-sodium)
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup bell peppers (any color), diced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Banane Ki Vidhi

Cook Brown Rice:

Cook the brown rice according to package instructions. Set aside.

Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion is translucent.

Add Vegetables:

Add diced carrots, celery, zucchini, bell peppers, broccoli, and cherry tomatoes to the pot. Stir to combine with the aromatics.


Season the vegetables with dried thyme, dried oregano, salt, and black pepper. Stir to coat the vegetables with the seasonings.

Pour Broth:

Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Cook until the vegetables are tender, about 15-20 minutes.

Add Cooked Rice:

Add the cooked brown rice to the soup. Stir to combine.

Adjust Seasoning:

Taste the soup and adjust the seasoning as needed. Add more salt and pepper if desired.

Garnish (Optional):

Garnish the low-fat vegetable and brown rice soup with fresh parsley if desired.


Ladle the soup into bowls and enjoy this hearty and nutritious meal.

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