Weight Watcher Creamy Vegetable Soup

Creamy Vegetable Soup – An easy and quick to make delicious lighter creamy soup with mixed vegetables – perfect for lunch or dinner.

Nutrition Information

Yield4Serving Size1 SERVINGAmount Per ServingCalories187Total Fat5.4gSaturated Fat3.3gTrans Fat0gUnsaturated Fat10gCholesterol17.8mgSodium527mgCarbohydrates23gFiber5.2gSugar12.6gProtein8.3g

• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon of salted butter (not margarine)
• ½ small red bell pepper, diced
• 750g (26.5oz) bag of frozen mixed veg (cauliflower, broccoli and carrots)
• 3 cups (720ml) of chicken or vegetable stock – see note!!
• 2 cups (480ml) of 2% milk (semi skimmed) – do not use skimmed
• 2 tablespoons of cornstarch (cornflour) (or can use tapioca or arrowroot flour)
• Salt and black pepper to season
• 2 tablespoons of fresh chopped parsley.
  
  
  

Ingredients

Instructions

1. Add the butter to a saucepan over a medium high heat.
2. Add the onion and fry until really golden and softened.
3. Add the garlic and red pepper and continue to fry for a minute.
4. Add in the stock, milk and frozen veg, whisk the cornstarch with a little water to make a slurry, pour this into the soup.
5. Bring to a boil and then reduce heat and simmer until the soup thickens and vegetables are tender (approx 5-8 minutes).
6. Stir in the fresh parsley.
7. Taste and season with salt and black pepper as needed.
8. Enjoy!!