Low Sodium Creamy Vegetable Soup
Dive into a bowl of wholesome comfort with this Low Sodium Creamy Vegetable Soup, a nutritious twist on a classic favorite. This vibrant, vegetable-packed recipe brims with garden-fresh flavors from broccoli, zucchini, carrots, and bell peppers, all simmered in unsalted vegetable broth and seasoned with aromatic thyme and bay leaves. A splash of unsweetened almond milk adds a luscious creamy texture without dairy, while an immersion blender ensures silky smoothness in every bite. Perfect for anyone watching their sodium intake, this healthy, heartwarming soup is easy to prepare in under an hour and makes a satisfying meal for up to six. Garnish with fresh parsley for a pop of color and flavor, and savor this guilt-free, low-sodium delight that's both nourishing and delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups unsalted vegetable broth
- 2 medium potatoes, peeled and cubed
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 medium red bell pepper, diced
- 1 cup frozen corn
- 1 cup unsweetened almond milk
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large soup pot, heat olive oil over medium heat.
Add diced onions and cook until translucent, about 5 minutes.
Stir in minced garlic, carrots, and celery. Cook for an additional 5 minutes until the vegetables start to soften.
Pour in the unsalted vegetable broth and add the cubed potatoes, fresh thyme, and bay leaf. Bring to a gentle boil.
Once boiling, reduce the heat to a simmer. Cover the pot and cook for 15 minutes until the potatoes are tender.
Add broccoli florets, zucchini, diced red bell pepper, and frozen corn to the pot. Stir to combine and continue simmering for another 10 minutes.
Remove the bay leaf from the soup.
Using an immersion blender, carefully blend the soup until it reaches your desired level of creaminess. Alternatively, transfer portions of the soup to a blender to puree, then return to the pot.
Stir in the unsweetened almond milk and black pepper. Continue to heat for a few minutes until the soup is warmed through.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 43.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 873 mg | 67% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4639 mg | 99% | |
*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.
