healthy creamy soup

Recipe video above. {Low Cal, GF, low carb} My secret method to make a really low calorie creamy soup that is seriously delicious! Using boiled PEELED zucchini, simmer until soft then blitz into what looks like everybody&#x27;s favourite calorie-laden creamy broths.....but it&#x27;s guilt free. Zucchini is ideal - purees smooth, neutral flavour that&#x27;s easily disguisable. It doesn&#x27;t taste like zucchini - just a savoury creamy soup. I&#x27;ve used it to make a healthy version of homemade Cream of Chicken Soup. But imagine the possibilies - use it in place of any soup that has a creamy white broth!

45 Cal Creamy HEALTHY Soup!

700 grams/ 1.2 lb

onion

garlic (, whole)

(500 ml)

chicken broth (or veg broth)

water

tsp each garlic and onion powder ((or 1 tsp of one of them))

tsp black pepper

(250 ml)

0% fat milk (or other milk of choice)

tbsp (15 grams)

butter

garlic (, minced)

carrot (, peeled and finely diced)

celery (, finely chopped)

red capsicum/bell pepper (, finely chopped)

chicken breast (, diced)

peas

thyme

Place all Broth ingredients EXCEPT milk into a pot, cover with lid and bring to energetic simmer over medium high heat.

Lower to medium and simmer for 15 minutes until zucchinis is very soft.

Remove from heat, add milk. Use a handheld blender to blitz until smooth. Add salt to taste. Marvel at creamy broth with so few calories!

Healthy Creamy Broth:

Melt butter in a pot or large saucepan over medium heat.

Add garlic, onion, carrot and celery. Cook for 3 minutes, then add capsicum. Cook for another 2 minutes until onion is translucent and sweet.

Add Broth, chicken and peas. Bring to gentle simmer for just 2 to 3 minutes or until peas are cooked.

Taste and adjust salt and pepper.

Ladle into bowls, sprinkle with a pinch of fresh thyme leaves. Devour, and marvel at how such a creamy, totally delicious bowl of soup has so few calories!!

Healthy Cream of Chicken Soup:

This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.

Cauliflower Leek Soup

unsalted butter

tbsp all purpose flour (use ap gluten-free flour

chicken

leeks (about 3 or 4 dark green stems removed)

cauliflower (chopped (about 1 1/2 lbs florets))

kosher salt and fresh pepper

toppings: crumbled bacon, cheddar, scallions (extra)

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.

Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame.

Using a wooden spoon, stir and cook 1 to 2 minutes.

Add broth, leeks, and cauliflower and bring to a boil.

Cover and simmer on low for about 20 minutes, until cauliflower is soft.

Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.

Serve immediately.

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45 Cal Creamy HEALTHY Soup!

Cauliflower Leek Soup

Top 2 healthy creamy soup recipes from across the web

The most viewed healthy creamy soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

45 Cal Creamy HEALTHY Soup!

Cauliflower Leek Soup

The most viewed healthy creamy soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine