Weight Watcher Creamy Vegetable Soup

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.



  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!!
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