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–+ servings

Creamy Garden Vegetable Soup – A Light and Nutritious Delight

This light yet creamy vegetable soup combines thesmoothness of a cauliflower-zucchini broth with the hearty flavors of sautéedvegetables like carrots, celery, and bell peppers. A delicious, guilt-freeoption that’s simple to prepare and perfect for a wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Low-Calorie
Servings 6
Calories 110 kcal

Ingredients
  

For the Creamy Soup Broth:

  • 1 medium head of cauliflower 600-700g / 1.2-1.4 lb
  • 500 grams approximately 1 pound of zucchini, roughly two large ones, trimmed and cut into thick rounds measuring about 1.5 centimeters (around 3/5 of an inch).
  • 1 large onion roughly chopped
  • 2 whole garlic cloves
  • 2 cups 500 ml vegetable or chicken broth
  • 2 cups 500 ml water
  • 1 cup 250 ml fat-free milk (or any milk of choice)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch of black pepper

For the Soup:

  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1 onion chopped
  • 2 large carrots diced into 1.25 cm (½”) chunks
  • 3 celery stalks thinly sliced into 0.75 cm (¼”) pieces
  • 2 red bell peppers cut into 1 cm (⅖”) pieces
  • 500 g 1 lb zucchinis (about 2 large), peeled and cut into 1.25 cm (½”) slices
  • 1 teaspoon of dried thyme or any herb you favor
  • Salt and black pepper to taste
  • Finely chopped parsley optional for garnish

Instructions
 

Step 1: Prepare the Creamy Soup Broth

  • In a large pot, add the cauliflower, zucchinis, onion, and garlic cloves. Combine vegetable or chicken stock with water in a pot.
  • Heat until it reaches a boil, then lower the heat to let it simmer.
  • Cook for about 15 minutes or until the vegetables are soft and tender.
  • Using an immersion blender or a standard blender, purée the mixture until smooth and creamy.
  • Stir in the fat-free milk, garlic powder, onion powder, and a pinch of black pepper.

Step 2: Prepare the Soup

  • In a separate large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until the onion is soft and translucent (about 3-4 minutes).
  • Add the carrots, celery, and bell peppers to the pot, stirring occasionally.
  • Add the remaining zucchini slices and dried thyme. Stir to combine and let the flavors meld together for an additional 5 minutes.
  • Pour the creamy soup broth over the sautéed vegetables. Stir well and simmer on low heat for another 10 minutes, allowing all the vegetables to absorb the broth's flavors.
  • Season with salt and pepper to taste. If desired, garnish with freshly chopped parsley before serving.

Nutrition

Calories: 110kcal
Keyword Low calorie
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