Velvety Slimming Veggie Soup – A Simple, Nourishing Delight
This creamy vegetable soup is the perfect balance of light, nutritious, and satisfying. Made with fresh vegetables, a hint of garlic, and a touch of cream, it’s incredibly easy to prepare and naturally supports weight loss. Whether you need a quick meal or a comforting dish, this soup is guaranteed to keep you feeling full and energized without weighing you down.
Ingredients
- 1 carrot diced
- Olive oil and a knob of butter
- 1 leek sliced
- 1 zucchini diced
- 2 tablespoons flour
- 800 ml water
- 3 cloves garlic minced
- Salt to taste
- 200 ml cream
- Hemp seeds for garnish
- Fresh parsley chopped, for garnish
Instructions
- Sauté the Vegetables – Heat olive oil and butter in a pot over medium heat. Add the carrot, leek, and zucchini. Cook for 5 minutes until slightly softened. Stir in the minced garlic and cook for 30 seconds.
- Thicken the Soup – Sprinkle the flour over the vegetables and stir well. Let it cook for 1-2 minutes before gradually adding the water. Stir constantly to prevent lumps.
- Simmer Until Tender – Bring the soup to a gentle boil, then lower the heat and let it simmer for about 15 minutes, until the vegetables are soft.
- Blend Until Smooth – Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Add Cream and Season – Stir in the cream and season with salt to taste. Let it warm through for another 2 minutes without boiling.
- Serve and Garnish – Pour into bowls and sprinkle with hemp seeds and freshly chopped parsley. Serve hot and enjoy!
Notes
- Dairy-Free Option – Replace the cream with coconut milk or almond milk for a lighter version.
- Extra Protein – Add cooked white beans or a handful of lentils before blending.
- Spice It Up – A pinch of cayenne or black pepper enhances the flavor.
- Storage – Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove before serving.