Many soups are pretty high in fat and can still taste bland. Limit your salt additions to your soups… yes we all know soups usually taste better when they’re a little salty… but remember salt can wreak havoc on your heart.
Best advice I can give for making soups low in fat – cook your soups and stews the day before, store them in the fridge overnight and then the next day, skim off the layer of fat that floats on top of the soup or stew. You’ll find they won’t leave your lips lubricated by the fat. This is especially a good idea if you like to make your own chick stock etc as you would usually use chicken frames and pieces of chicken with the skin left on.