Low Calorie Creamy Vegetable Soup – Light, Comforting & Full of Flavor
A light and creamy vegetable soup made without cream — low in calories, full of flavor, and perfect for a nourishing lunch or dinner.
Ingredients
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1 tbsp olive oil
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1 yellow onion, chopped
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2 celery stalks, chopped
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2–3 garlic cloves, minced
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2 cups cauliflower florets
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2 large carrots, chopped
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1 medium zucchini, chopped
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4 cups low-sodium vegetable broth
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½–1 cup unsweetened plant-based or low-fat milk
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½ tsp dried thyme
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1 bay leaf
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Salt & pepper to taste
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Fresh parsley for garnish
Instructions
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Heat olive oil in a soup pot. Sauté onion, garlic, and celery for 5–6 minutes.
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Add cauliflower, carrots, and zucchini. Cook for 3–4 minutes.
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Pour in broth, add thyme, bay leaf, salt, and pepper. Simmer 20–25 minutes until vegetables are tender.
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Remove bay leaf. Blend soup until smooth with an immersion blender or in batches.
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Stir in milk and heat through. Taste and adjust seasoning.
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Serve hot, garnished with herbs.
Notes
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Add spinach, beans, or chili flakes for variation.
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Freeze leftovers for up to 3 months.
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For chunkier texture, blend only half the soup.