Creamy Vegetable Soup
Warm up and get cosy with a hearty bowl of Creamy Vegetable Soup. Every slurp of this nutritious recipe is good for your soul, with a velvety-smooth combination of blended onions, carrots, parsnips, new potatoes, leek, celery, peas, garlic, stock and silky reduced-fat cream cheese. It’s a must to mop up every last drop with a crusty wholemeal bread roll!
Also in these categories:
NutritionPer Serving
- Calories194
- Carbs30g
- Protein6.5g
- Fat3.5g
- Saturates1.5g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Creamy Vegetable Soup is the pure comfort in a bowl. There’s no shortage of nutritious goodness here, with plenty of colourful veggies chopped in; we’re talking new potatoes, carrots, parsnips, onions, leek, celery and budget-friendly peas (for a pop of colour and a boost of fibre!).
To ramp up the flavours, we’ve stirred in punchy garlic with a good measure of salt and freshly ground black pepper. You only need a couple of tablespoons of reduced-fat cream cheese to make every slurp thick and luxurious without ramping up the calories.
Fussy eaters will never be able to taste all of the veggies we’ve hidden in this one! We’d recommend making some room in your fridge and freezer now – you’ll definitely want to fill your favourite tupperware with lunch-sized portions.
We’ve got a list of more slimming-friendly soup ideas that you can batch-cook on our blog here.
What diets is this Creamy Vegetable Soup suitable for?
This Creamy Vegetable Soup recipe is suitable for vegetarian diets.
It can be made suitable for dairy-free and vegan diets as long as you swap out the following ingredients for plant-based alternatives:
- Reduced-fat cream cheese
Use a gluten-free stock pot and stock cube for gluten-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Creamy Vegetable Soup?
You don’t need any fancy ingredients to make this simple, hearty soup.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
A stick blender makes prepping homemade soups so much easier.
Reduced-fat cream cheese keeps things creamy for fewer calories.
How many calories are in this Creamy Vegetable Soup?
There are 194 calories per portion in this Creamy Vegetable Soup, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Creamy Vegetable Soup is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large saucepan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 5 minutes.
Step 2
Once the onion has begun to soften, add the leek and garlic and continue to fry for 5 minutes.
Step 3
Add the carrot, parsnip, celery and potatoes to the pan. Add the stock pot and stock cube to the water and mix until dissolved. Pour the stock into the pan.
Step 4
Bring the pan to the boil then lower the heat to a simmer. Cover with a lid and cook for 25 minutes.
Step 5
Mix the cornflour and water into a slurry and pour into the pan and stir. Add the peas and simmer for a further 10 minutes.
Step 6
Stir in the cream cheese and blitz with a stick blender until smooth. If the sauce is a little thick, add some extra water, if it’s too thin, simmer until desired thickness is reached.
Step 7
Season to taste with salt and freshly ground black pepper and serve.
What could I serve with this Creamy Vegetable Soup?
This Creamy Vegetable Soup is even better for lunch or dinner with any of these slimming-friendly side dishes:
How do you know when Creamy Vegetable Soup is cooked?
You should cook this recipe until the ingredients are smooth and the soup has thickened until piping hot. This will take around 50 minutes in total.
The standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Creamy Vegetable Soup in the fridge?
Make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Creamy Vegetable Soup can be kept in the fridge for around 3 days.
Can I freeze Creamy Vegetable Soup?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re stashing it away in your freezer.
How do I reheat Creamy Vegetable Soup?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
ORDER Our NEW cookbook Air Fryer NOW
Creamy Vegetable Soup
Warm up with a hearty bowl of Creamy Vegetable Soup. Every slurp of this nutritious recipe is slimming-friendly and good for your soul!
-
Prep Time
20 MINS
-
Cook Time
50 MINS
- KCals 194
- Carbs 30G
Instructions
- Spray a large saucepan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 5 minutes.
- Once the onion has begun to soften, add the leek and garlic and continue to fry for 5 minutes.
- Add the carrot, parsnip, celery and potatoes to the pan. Add the stock pot and stock cube to the water and mix until dissolved. Pour the stock into the pan.
- Bring the pan to the boil then lower the heat to a simmer. Cover with a lid and cook for 25 minutes.
- Mix the cornflour and water into a slurry and pour into the pan and stir. Add the peas and simmer for a further 10 minutes.
- Stir in the cream cheese and blitz with a stick blender until smooth. If the sauce is a little thick, add some extra water, if it’s too thin, simmer until desired thickness is reached.
- Season to taste with salt and freshly ground black pepper and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
We love seeing your photos of Creamy Vegetable Soup, don’t forget to tag us in your creations on Instagram or in our Facebook group.
Join the conversation
Comment or ask our advice