Heart-Healthy Creamy Vegetable Soup
Indulge in a comforting bowl of **Heart-Healthy Creamy Vegetable Soup**, a deliciously wholesome recipe packed with vibrant, nutrient-rich ingredients. Perfect for cozy evenings or a light yet satisfying lunch, this soup features a medley of fresh vegetables—including carrots, celery, zucchini, and red bell pepper—simmered in a fragrant low-sodium vegetable broth. A splash of unsweetened almond milk lends a creamy texture without heavy fats, while fresh herbs like thyme and basil infuse each spoonful with natural flavor. The recipe is vegan, gluten-free, and low in sodium, making it a great choice for anyone seeking a balanced, health-conscious meal. Quick to prepare with just 15 minutes of prep time and ready in under 45 minutes, this crowd-pleaser serves six and pairs beautifully with a side of whole-grain bread or a crisp salad. Perfect your weeknight menu with this nourishing, **low-fat vegetable soup recipe** that doesn't sacrifice taste!
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Recipe Information
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrot, diced
- 2 celery stalks, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 6 cups low-sodium vegetable broth
- 2 cups fresh spinach, chopped
- 1 cup unsweetened almond milk
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.
Add the minced garlic, diced carrots, and celery to the pot. Stir and cook for another 5 minutes.
Stir in the diced red bell pepper and zucchini, cooking for an additional 3 minutes.
Pour in the low-sodium vegetable broth, increase the heat to high, and bring the mixture to a boil.
Once boiling, reduce the heat to low, and let the soup simmer for about 15 minutes, or until the vegetables are tender.
Add the fresh spinach and let it cook for another 2 minutes, until wilted.
Using an immersion blender, blend the soup until it reaches your desired level of creaminess.
Stir in the unsweetened almond milk, fresh thyme, and basil.
Season the soup with black pepper and salt to taste.
Simmer the soup for another 5 minutes to let the flavors meld together.
Serve hot and enjoy a bowl of heart-healthy creamy vegetable soup.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 32.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 846 mg | 65% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4074 mg | 87% | |
*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.
