Creamy Veggie Soup


Ultra Basic





A recipe allowed in a / / diet.

Let’s put aside meat for one day, and try a vegetable soup! We made one with celery and carrots, but the best part is that you can experiment with whatever veggies you like – zucchini, sweet potatoes, peas, mushrooms etc. Keep in mind this when making creamy soup: add some heavy cream or mascarpone to the recipe to get a perfect creamy soup!

Nutritional Chart

Calories: 236 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 7 g
  • 17 g

Ingredients Needed for Creamy Veggie Soup

2 tablespoons of butter
1 onion, chopped
1 garlic clove, minced
4 celerys sticks, chopped
1 tablespoon ginger
2 carrots, shredded
1 ½ cups of chicken broth
¼ cup heavy cream

How to Make Creamy Veggie Soup

  1. Heat a sauté pan, add butter and let it melt.
  2. Add onion and garlic and cook for 2 minutes until they turn translucent. Add celery, ginger, and carrots and cook for 5 minutes – if you put a lid on the pan, the vegetables will soften quicker.
  3. Add chicken broth and simmer.
  4. When ready, blend with heavy cream and season with a pinch of salt.

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