If you’re looking for a comforting bowl of warmth that doesn’t hinder your healthy eating goals, this Creamy Low-Calorie Vegetable Soup is just what you need. With its velvety texture and rich flavor profile, it’s perfect for chilly evenings or when you’re craving something nourishing yet light. Drawing inspiration from my kitchen adventures, this soup has become a go-to for family dinners and meal prep alike. Plus, it’s a fantastic way to sneak in a variety of vegetables—making it both delicious and nutritious!
Why you’ll love this dish
This soup is an absolute gem for several reasons. First, it’s incredibly easy to prepare, requiring minimal effort for maximum reward, which makes it an ideal weeknight dinner option. Whether you’re a busy parent, a health-conscious individual, or just someone who loves a good soup, this one fits the bill perfectly.
It’s also budget-friendly, harnessing the natural flavors of seasonal vegetables without breaking the bank. With a creamy texture that doesn’t rely on heavy creams or sauces, it’s a lighter option that kids and adults alike will love. The addition of fresh parsley as a garnish injects a pop of color and freshness, making it as visually appealing as it is delightful to eat.
“This veggie soup is a game changer! I make it every week, and it’s the perfect way to use up leftover vegetables. My kids even love it!” – Satisfied Soup Lover
The cooking process explained
Making this Creamy Low-Calorie Vegetable Soup is a straightforward process that involves minimal prep yet delivers big on taste. Begin by prepping your veggies and gathering your ingredients. You’ll blend some of the ingredients to create a silky base, while the others will remain chunky for added texture.
Here’s a quick rundown of the process: you’ll sauté your aromatics, cook the vegetables until tender, blend until smooth, and finally, bring everything together in one pot for a delicious harmony of flavors. It’s simple, satisfying, and oh-so-rewarding!
What you’ll need
To create this delicious soup, gather the following ingredients:
- 1 medium head of cauliflower (about 600 – 700g / 1.2 – 1.4 lb)
- 500g / 1 lb zucchinis (2 large), peeled and cut into 1.5cm / 3/5″ slices
- 1 large onion, roughly chopped (brown, white, or yellow)
- 2 garlic cloves, whole
- 2 cups (500 ml) vegetable or chicken broth
- 2 cups (500 ml) water
- 1 cup (250 ml) 0% fat milk (or other milk of choice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch black pepper
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 onion, chopped (brown, white, or yellow)
- 2 large carrots, cut into 1.25cm / 1/2″ pieces
- 3 celery sticks, cut into 0.75cm / 1/4″ slices
- 2 red capsicums / bell peppers, cut into 1 cm / 2/5″ pieces
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper, to taste
- Finely chopped parsley, optional garnish
Consider using almond milk or oat milk as alternatives to keep it dairy-free.
