Vegetable Oatmeal Bisque

Veggies and oatmeal may seem like one strange combination! But I promise, this hearty soup is easy to make and one of my most favorite low-calorie recipes. For less than 200 calories, you’ll get plenty of high-quality carbs, fiber, and folate.
  • Prep time
  • Total Time
This recipe makes 5 serving(s)
  • 1 bag broccoli, frozen florets, (16 ounces)
  • 1 bag cauliflower frozen florets (16 ounces)
  • 1 bag carrot(s), baby (16 ounces)
  • 1 zucchini peeled and chopped
  • 6 cup(s) broth, chicken, less sodium low-fat
  • salt, Kosher
  • 1 cup(s) oats, old-fashioned (not quick-cooking)

In a large pot over medium-high heat, combine the broccoli, cauliflower, carrots, zucchini, onion, broth, and salt (or salt substitute) and pepper to taste. Cover and bring to a boil. Reduce the heat and simmer, stirring occasionally, 1 hour.

Add the oatmeal and mix thoroughly. Simmer, stirring occasionally, 40 minutes longer. With an immersion blender or in a food processor or blender, puree the soup. Serve hot.

Season with plenty of ground black pepper and kosher salt to taste.

Serving Size: 1 cup

IBS sufferers take note: This recipe is only suitable for constipation-predominant IBS.