Cream of Celery Soup Low Fat
Savor the comforting flavors of this Low-Fat Cream of Celery Soup, a wholesome and satisfying choice that's both light and nourishing. Packed with the natural sweetness of fresh celery, creamy potato, and aromatic garlic and onion, this velvety soup is blended to perfection for a silky-smooth texture. Made with low-sodium vegetable broth and unsweetened almond milk (or low-fat milk), it's a guilt-free option perfect for a healthy lunch or a cozy dinner starter. With just 35 minutes from prep to bowl, this easy recipe is ideal for busy weeknights while being elegant enough for entertaining. Garnished with fresh parsley and a sprinkle of black pepper, this soup is a deliciously hearty way to enjoy a low-fat, plant-forward dish. Perfect for anyone seeking a lighter spin on traditional cream soups!
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Recipe Information
Ingredients
- 6 pieces celery stalks
- 1 medium onion
- 2 pieces garlic cloves
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 1 medium potato
- 1 tablespoon olive oil
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt (optional)
- 0.25 cup fresh parsley (for garnish)
Instructions
Wash and slice the celery stalks into thin pieces. Peel and chop the onion, garlic, and potato into small chunks.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the sliced celery, potato chunks, and dried thyme to the pot. Stir well to combine and cook for another 2 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 18-20 minutes, or until the potato pieces are tender.
Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender to puree the soup directly in the pot, or transfer the mixture in batches to a countertop blender. Blend until smooth.
Stir in the unsweetened almond milk (or low-fat milk) and return the soup to low heat. Season with black pepper and adjust salt to taste, if necessary.
Once warmed through, ladle the soup into bowls. Garnish with fresh parsley and an extra sprinkle of black pepper, if desired. Serve immediately.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 717 mg | 55% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
