Low Fat Creamy Vegetable Soup
Dive into a bowl of hearty comfort with this Low Fat Creamy Vegetable Soup, a guilt-free delight that's as nourishing as it is flavorful. Packed with vibrant garden vegetables like zucchini, broccoli, carrots, and celery, this recipe delivers a wholesome medley of nutrients in every spoonful. The soup achieves its creamy texture without heavy cream, thanks to a blend of low-fat milk and cornstarch, making it a perfect choice for health-conscious eaters. Lightly seasoned with dried thyme, basil, and a sprinkle of fresh parsley, this dish strikes the perfect balance between rich flavor and light indulgence. Ready in under an hour, this dairy-based vegetable soup is an easy, low-calorie option for busy weeknights or cozy weekends.
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Recipe Information
Ingredients
- 2 teaspoons olive oil
- 1 medium, chopped yellow onion
- 3 cloves, minced garlic
- 2 medium, sliced carrot
- 2 sliced celery stalks
- 1 medium, chopped zucchini
- 1 cup broccoli florets
- 5 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups low-fat milk
- 2 tablespoons cornstarch
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, and sauté for about 3 minutes until the onion is translucent.
Stir in the sliced carrots and celery, cooking for another 5 minutes until they begin to soften.
Add the chopped zucchini and broccoli florets to the pot.
Pour in the low-sodium vegetable broth and stir in the dried thyme, dried basil, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until all vegetables are tender.
In a small bowl, mix the low-fat milk with the cornstarch until smooth.
Gradually stir the milk mixture into the soup, bringing the soup to a gentle simmer and cooking until it thickens slightly, about 5 more minutes.
Taste the soup and adjust seasoning if needed.
Remove the soup from heat and stir in the chopped fresh parsley before serving.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 43.9 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 867 mg | 67% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2121 mg | 45% | |
*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.
