Lighter Creamy Vegetable Soup | Slimming Eats Recipe (2024)

Creamy Vegetable Soup - An easy and quick to make delicious lighter creamy soup with mixed vegetables - perfect for lunch or dinner.

Creamy Soup

Who doesn’t love a creamy bowl of soup? Well this one will not disappoint and it is packed full of healthy vegetables.

So simple and quick to make, it will be a go too soup for when you are rushed for time, delicious creamy and filling.

I should start by mentioning that my kid love soup and if there is one way I know I can get a good amount of vegetables into their day it is with a bowl of vegetable filled hearty delicious soup.

Frozen Vegetables in Soup

Yep I use frozen vegetables in this soup and why not? I always have frozen veg on hand because there is often a time when I need a healthy balanced portion of vegetables and if it's close to grocery day I may not have fresh on hand.

I love what they call a California blend which is a mixture of Cauliflower, Broccoli and Carrots, but then add some fresh vegetables in too with Red Bell Pepper, Onion and Garlic.

You can easily mix this up too buy using different frozen vegetable of whatever you have on hand.

Can I use fresh vegetables?

Sure!! There is absolutely no reason why you can't, just be aware that fresh vegetables will take a little bit longer to cook than frozen. Frozen vegetables are generally part blanched before freezing.

How to add protein to Soup

If you like to ensure you get a good source of protein into your meals, then you may be wondering what you can add to this soup to add some protein.

A great option is some shredded cooked chicken, ham or gammon to the top, or you could even add in some white beans like cannellini beans, but if you are adding stuff into the soup rather than topping it, just be aware you may need to up the liquid slightly.

Another great option to add some protein is by serving this in a bowl or mug alongside a crustless quiche or frittata. and we have heaps of recipes to choose from Slimming Eats Quiche Recipes.

and let's not forget bacon, some cooked golden bacon is always a great addition to the top of soup if you are not vegetarian.

How to Making Creamy Soup Dairy Free?

Are you dairy free and wondering how to make this into a dairy free version? You can easily do that by swapping the 2% milk for a dairy free milk of your choice. Coconut milk is one of my favs for this, you can even use the cartoned stuff.

Cornstarch (cornflour) is added to the recipe to thicken so you don't need to worry about the dairy free milk being too thin.

Can I use Spray Oil instead of butter?

The butter adds flavour and helps brown the onions, you just don't get the same results with spray oil.

However if you want to you can use spray oil instead. Just be careful not to burn the onion or garlic or it will become bitter in taste.

More Soup Recipes

Looking for some other soup recipes to try? Check out this:

• BUTTERNUT SQUASH SOUP WITH GARLIC HERB CROUTONS
• FRESH TOMATO AND BASIL SOUP
• INSTANT POT VEGETABLE NOODLE SOUP
• SPLIT PEA AND BACON SOUP
• CHICKEN CHICKPEA SPINACH SOUP
• GINGER CARROT CAULIFLOWER SOUP (STOVETOP OR INSTANT POT)

or head on over to myFull Recipe Indexwith over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc

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Recipe Card

Creamy Vegetable Soup

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Creamy Vegetable Soup - An easy and quick to make delicious lighter creamy soup with mixed vegetables - perfect for lunch or dinner.

See Also

Ground Turkey Vegetable Bean Soup | Slimming Recipes

Ingredients

• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon of salted butter (not margarine)
• ½ small red bell pepper, diced
• 750g (26.5oz) bag of frozen mixed veg (cauliflower, broccoli and carrots)
• 3 cups (720ml) of chicken or vegetable stock - see note!!
• 2 cups (480ml) of 2% milk (semi skimmed) - do not use skimmed
• 2 tablespoons of cornstarch (cornflour) (or can use tapioca or arrowroot flour)
• Salt and black pepper to season
• 2 tablespoons of fresh chopped parsley.

Instructions

1. Add the butter to a saucepan over a medium high heat.
2. Add the onion and fry until really golden and softened.
3. Add the garlic and red pepper and continue to fry for a minute.
4. Add in the stock, milk and frozen veg, whisk the cornstarch with a little water to make a slurry, pour this into the soup.
5. Bring to a boil and then reduce heat and simmer until the soup thickens and vegetables are tender (approx 5-8 minutes).
6. Stir in the fresh parsley.
7. Taste and season with salt and black pepper as needed.
8. Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

• Calories - scroll down to nutritional info box
• WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 4Serving Size 1 SERVING
Amount Per ServingCalories 187Total Fat 5.4gSaturated Fat 3.3gTrans Fat 0gUnsaturated Fat 10gCholesterol 17.8mgSodium 527mgCarbohydrates 23gFiber 5.2gSugar 12.6gProtein 8.3g

Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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