Step-by-step instructions
Start by breaking off 1/4 of the cauliflower into small bite-sized florets for the soup and set aside. Break the remaining cauliflower into medium florets, including the stem, and roughly dice them for the broth.
In a large pot, combine the cauliflower florets designated for the broth, zucchini slices, roughly chopped onion, whole garlic cloves, vegetable broth, and water. Cover with a lid and bring to a boil. Reduce heat to maintain a simmer, cooking for about 15 minutes or until the cauliflower is tender.
Carefully transfer the cooked vegetable mixture to a blender (in batches if necessary). Add garlic powder, onion powder, black pepper, and 0% fat milk. Secure the lid, holding it with a tea towel for safety, and blend starting on low speed, gradually increasing until smooth and creamy. If you prefer, a stick blender can be used instead, though the texture will be chunkier.
Heat olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, sautéing for just 1 minute until fragrant.
Add carrots and celery, cooking for an additional 2 minutes until softened slightly.
Stir in dried thyme, red capsicum, and zucchini slices. Cook until the vegetables are softened, about 2 minutes.
Pour the creamy vegetable broth you blended earlier into the pot with the sautéed vegetables. Adjust the consistency with additional water if needed, then add the reserved small cauliflower florets meant for the soup.
Let everything simmer gently for about 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
Ladle the hot soup into bowls, garnishing with finely chopped parsley if desired. For an indulgent touch, serve with a piece of grilled cheese on the side for dunking.
Best ways to enjoy it
This creamy vegetable soup can be enjoyed in many delightful ways! For a simple yet satisfying meal, consider serving it with a slice of rustic bread or a warm baguette on the side. Grilled cheese sandwiches can also elevate the experience—who doesn’t love a classic dip?
For a more substantial meal, pair it with a crisp green salad or a quinoa bowl for added protein. You can also adjust the spice level by adding a dash of hot sauce or red pepper flakes if you like a little kick!
Storage and reheating tips
To keep your soup fresh and delicious, transfer any leftovers to an airtight container and store in the refrigerator. This soup will last about 3-4 days. If you’d like to keep it longer, consider freezing it in portions. It will hold its flavor for about 2-3 months in the freezer.
When reheating, you can use a microwave, but I recommend warming it on the stovetop over low heat. Stir occasionally to maintain its creamy consistency. If it seems too thick after reheating, a splash of water or more milk can help bring it back to life.
Helpful cooking tips
Cut evenly: Ensure all vegetables are cut into similar sizes for even cooking. This prevents some from being undercooked while others are overdone.
Experiment with herbs: Feel free to swap in other herbs such as basil or oregano, depending on your preferences. Fresh herbs can also be used for an aromatic touch!
Taste as you go: Adjusting the seasoning is key to a flavorful dish. Don’t hesitate to modify salt or spices as you cook, tailoring it to your liking.
Creative twists
There’s always room for creativity in the kitchen! For instance, try adding some fresh spinach or kale towards the end of cooking for a nutrient boost. You can also incorporate different vegetables based on what you have on hand—think sweet potatoes, green beans, or even peas for added sweetness.
If you crave a richer flavor, toss in a splash of soy sauce or nutritional yeast. For a more indulgent experience, adding a dollop of cream or a sprinkle of cheese before serving can take your soup to the next level.
Common questions
What is the prep time for this soup?
Usually, preparing the ingredients takes about 15-20 minutes. Cooking the soup itself takes about 25 minutes, so you can have a delicious meal ready in less than an hour!
Can I substitute the cauliflower?
Absolutely! If you’re not a fan of cauliflower, broccoli or even a medley of root vegetables can work beautifully in this recipe.
Is this soup suitable for meal prep?
Yes! This soup holds up well in the fridge and even tastes better the next day as the flavors meld together. Just remember to store it in airtight containers.
Making this Creamy Low-Calorie Vegetable Soup is not just about nourishment; it’s also about savoring the moment. Dive in and delight your taste buds with each warm spoonful!
