Creamy Vegetable Soup
A nice creamy vegetable puree soup.
Servings: 2
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  1. Sauté onion and garlic in a non-stick sauce pan until onion is translucent.
  2. Add remaining ingredients, except stock. Cover and simmer for 10 minutes.
  3. Add stock, bring to boil, cover and simmer for 20 minutes.
  4. Remove half the vegetables and puree in a blender.
  5. Put puree back in pan along with beans (if using) and heat through.
  6. Note: add a can of black beans or chick peas to finished soup to make it a great low fat dinner. Based on a Weight Watchers vegetable soup recipe.
Nutrition summary
There are 61 calories in 1 serving of Creamy Vegetable Soup.
Calorie split: 5% fat, 63% carbs, 32% protein.
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