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Velvety Low-Calorie Garden Vegetable Soup
easy
Soup
International
Velvety Low-Calorie Garden Vegetable Soup
15m
Préparation
25m
Cuisson
4
Portions
988
Vues
1 photos • Appuyez pour voir
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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Yumzy
Recette publique
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4
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Ingrédients
- ✓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
1
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.
💡
Astuce:Sautéing builds a flavor base for the soup.
2
Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
💡
Astuce:Be careful not to burn the garlic.
3
Add the cubed potato, cauliflower florets, vegetable broth, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
4
Reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes until all vegetables are fork-tender.
💡
Astuce:Ensure potatoes and cauliflower are fully tender for the smoothest texture.
5
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.
💡
Astuce:Use a countertop blender in batches if an immersion blender is unavailable.
📝 Notes du chef
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.
low calorie
healthy
soup
vegetable
comfort food
easy recipe
low
calorie
vegetable soup
creamy soup
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