Low Fat Vegetable Cream Soup
Indulge in the comforting warmth of this Low Fat Vegetable Cream Soup, a guilt-free bowl of creamy goodness packed with vibrant flavors and wholesome nutrients. Featuring a medley of carrots, celery, zucchini, potato, and onion, this nutrient-rich soup is simmered in low-sodium vegetable broth and blended to silky perfection. Enhanced with fat-free milk for a velvety finish and a hint of brightness from fresh lemon juice, this light yet satisfying dish is perfect for a cozy meal. With only 15 minutes of prep time and simple techniques like sautéing and blending, it's an easy recipe that caters to health-conscious foodies. Serve it hot with a sprinkle of fresh parsley for a pop of color and pair it with crusty whole-grain bread or a crisp side salad for a complete, nutritious meal. Ideal for those seeking a low-fat, dairy-light option that's packed with fresh vegetables and flavor!
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Recipe Information
Ingredients
- 2 medium Carrot
- 2 medium Celery stalk
- 1 medium Zucchini
- 1 medium Potato
- 1 small Onion
- 2 cloves Garlic
- 4 cups Low-sodium vegetable broth
- 1 cup Fat-free milk
- 1 teaspoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon juice
Instructions
Peel and dice the carrot, potato, and onion into small chunks. Slice the celery and zucchini. Mince the garlic cloves finely.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant, about 2 minutes.
Add the carrot, celery, potato, and zucchini to the pot. Stir the vegetables to coat them in the olive oil mixture, cooking for about 3 minutes.
Pour in the low-sodium vegetable broth, ensuring the vegetables are submerged. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover the pot, and let the vegetables simmer for about 15 minutes or until they are tender.
Remove the pot from heat and allow it to cool slightly. Use an immersion blender to puree the soup directly in the pot until it is smooth. Alternatively, transfer the soup in batches to a countertop blender for blending.
Return the blended soup to the pot. Stir in the fat-free milk, and season with salt, black pepper, and lemon juice. Heat the soup gently over low heat, making sure not to let it boil.
Serve hot, garnished with freshly chopped parsley. Pair with whole-grain bread or a light salad for a complete meal.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 43.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 516 mg | 40% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2968 mg | 63% | |
*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.
