Velvety Low-Calorie Garden Vegetable Soup
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A silky, rich-tasting vegetable soup crafted without heavy cream for a wholesome, nourishing meal. Perfect for a quick, healthy lunch or comforting dinner.
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Ingredients
- ✓15 ml extra virgin olive oil
- ✓1 medium yellow onion
- ✓2 cloves garlic
- ✓2 medium carrots
- ✓2 stalks celery
- ✓1 medium russet potato
- ✓960 ml cauliflower florets
- ✓960 ml low-sodium vegetable broth
- ✓0.5 tsp dried thyme
- ✓0.5 tsp salt
- ✓0.3 tsp black pepper
- ✓60 ml unsweetened almond milk
Instructions
Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until soft.
💡 Tip: Sautéing builds a flavor base for the soup.
Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
💡 Tip: Be careful not to burn the garlic.
Add the cubed potato, cauliflower florets, vegetable broth, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes until all vegetables are fork-tender.
💡 Tip: Ensure potatoes and cauliflower are fully tender for the smoothest texture.
Remove from heat. Use an immersion blender to puree the soup until smooth and creamy. Stir in the almond milk if using, taste, and adjust seasoning.
💡 Tip: Use a countertop blender in batches if an immersion blender is unavailable.
📝 Chef's Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove.
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