Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Super Low Cal Healthy Creamy Vegetable Soup Recipe
Essentially the most AMAZING Vegetable Soup!! Thick and creamy, loaded with tender greens, it tastes luxurious and wealthy but it surely’s a SUPER HEALTHY soup recipe with 90% LESS energy than the same old creamy soups!
Magic tremendous low calorie creamy Vegetable Soup!
Although my recipe feed doesn’t precisely scream “wholesome consuming” by any stretch of the creativeness, the extra discerning might have observed that almost all of my dinner recipes even have a smart degree of energy.
I don’t usually prepare dinner with cream. I management my use of butter (generally reluctantly). And I’m fairly certain I can depend the deep fried recipes on this weblog on one hand.
I consider that meals is for having fun with not simply survival. I don’t consider in butchering nice dishes of the world for the sake of drastic calorie discount and compromising style. I’d relatively eat a smaller serving of one thing tremendous tasty and bulk up on greens.
Nevertheless, I do have a factor for creating significantly tasty, tremendous low cal meals which can be filling. I’ve a number of associates I usually brainstorm with for calorie managed meals consumption concepts. (Nicely, they transient me on precisely what they’re after and I do the brainstorming).
That is the product of 1 such session – a Wholesome, Creamy Vegetable Soup recipe that’s simply 124 energy for a giant bowl and it’s significantly delish!
Secret ingredient: Pureed peeled zucchini
This recipe is kind of an extension of my Creamy Cauliflower Soup. Which I initially used because the soup broth for this wholesome creamy Vegetable Soup and whereas tasty, it had a definite cauliflower flavour which was not what I used to be after. I used to be particularly making an attempt to make an excellent low cal cream of vegetable soup, so I needed the white soup broth to have a reasonably impartial however seasoned flavour.
The answer? Two zucchinis within the backside of my fridge previous their utilized by date. Peel off the inexperienced = nearly pure white flesh. I knew it could thicken the soup and add silkiness similar to in my Creamy Zucchini Soup – besides this soup could be white.
Bingo.
Flavour!
The soup broth can be flavoured with onion and garlic which is cooked with the cauliflower and zucchini in vegetable broth and water till delicate, then whizzed up till silky clean. Pour it into the pot loaded with much more veggies, simmer to carry all of it collectively and that is what you find yourself with – a giant pot of HEALTHY creamy Vegetable Soup that appears prefer it’s been made with tubs of cream.
I’m not going to mislead you. Is it pretty much as good as making an actual Cream of Vegetable Soup made utilizing a giant chunk of butter and 1/2 cup of flour to thicken milk? And let’s add a pleasant swish of cream whereas we’re at it, and we’d be mad to not sauté the veggies for the soup in additional butter, as a result of in spite of everything, butter = flavour.
Then we should, oh we MUST serve it with large hunks of grilled cheese on toast, and don’t maintain again on the cheese please, and when you’re at it, please slather the bread with butter earlier than topping with cheese.
No, this Wholesome Creamy Vegetable Soup shouldn’t be “pretty much as good” as that.
However does it stand by itself as a significantly scrumptious soup for a ridiculously low quantity of energy for a huge VERY filling bowl?
YES IT DOES.
I do know some individuals would use all of the calorie credit for just a little candy deal with. Not me. Carry on the grilled cheese. – Johnsat x
Soup Dippers
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Fast Tacky Garlic Bread
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Higher-Than-Dominos Garlic Bread
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Mushy No Knead Dinner Rolls
Extra creamy cream-less soups
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Home made Cream of Chicken Soup – bid Heinz goodbye!
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Corn Chowder and Ham and Corn Chowder with Potato
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Broccoli Potato Soup and Broccoli Cheese Soup
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Creamy, Dreamy Cauliflower Soup
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Creamy Vegetable Soup with Noodles
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Browse all Soups
WATCH HOW TO MAKE IT
Ingredients
- 1 medium head of cauliflower , about 600 – 700g / 1.2 – 1.4 lb (Note 1)
- 500g / 1 lb zucchinis (2 large), peeled and cut into 1.5cm / 3/5″ slices
- 1 large onion , roughly chopped (brown, white, yellow)
- 2 garlic cloves , whole
- 2 cups (500 ml) vegetable or chicken broth
- 2 cups (500 ml) water
- 1 cup (250 ml) 0% fat milk (or other milk of choice)
- 1/2 tsp each garlic powder and onion powder (or 1 tsp of one of them)
- Pinch black pepper
- 1 tbsp olive oil
- 1 garlic clove , minced
- 1 onion , chopped (brown, white, yellow)
- 2 large carrots , cut into 1.25cm / 1/2″ pieces
- 3 celery sticks , cut into 0.75cm / 1/4″ slices
- 2 red capsicum / bell peppers , cut into 1 cm / 2/5″ pieces
- 500g / 1 lb zucchinis (2 large), peeled and cut into 1.25cm / 1/2″ slices
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper
- Finely chopped parsley , optional garnish
Instructions
- For soup – Break off 1/4 of the cauliflower into small bite size florets and put aside to use in the soup.
- For broth – Break up the rest of the cauliflower into medium florets. If you have a small cauliflower, use the stem too – peel then rough dice.
- Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2)
- Place lid on, bring to boil then adjust heat so it’s simmering energetically. Cook for 15 minutes or until cauliflower is soft.
- Transfer to blender (Note 3), add garlic powder, onion powder, pepper and milk. Place lid on, place tea towel on lid and hold down very firmly, then whizz to puree soup, starting on low then getting faster.
- Remove lid. Marvel at super low cal ultra creamy soup broth.
- Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes.
- Add thyme, capsicum and zucchini. Cook until softened, around 2 minutes.
- Pour in soup broth. Adjustment consistency with water to achieve desired thickness. Add reserved cauliflower.
- Simmer 5 minutes to bring flavours together. Season with salt and pepper.
- Serve, garnished with parsley. Or splurge your calorie credits on a piece of grilled cheese to dunk into the soup!!
Notes
1. Cauliflower – diameter of about 25 cm / 10″, about the size of a basketball ( <– The weird way I measure veggies!). Don’t get too hung up about accuracy of size, there’s flex in this recipe in terms of soup thickness.
You could also use 500g / 1 lb frozen cauliflower florets – reserve about 1/4 for the soup and use the rest for the broth. Cook from frozen, use per recipe.
2. Liquid won’t cover veggies – that’s fine, it gets jostled about when boiling and also steams.
3. Work in batches if your blender is on the small size. Also, stick blender will work here but because it’s not as powerful, the soup won’t be quite as silky smooth. Also, I suggest cooking the vegetables for an extra 5 minutes to make them even softer.
4. STORAGE: This keeps very well in the fridge for up to 4 days. It also freezes very well!
5. Nutrition per serving, assuming 6 servings (about 2 heaped cups, one generous sized bowl which is filling).
Did You Make This Recipe?
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