Creamy Vegetable Soup
-
Prep Time
20 MINS
-
Cook Time
50 MINS
- KCals 194
- Carbs 30G
Ingredients
- low-calorie cooking spray
- 1 medium onion peeled and diced
- 1 leek sliced
- 3 garlic cloves peeled and crushed
- 2 medium carrots peeled and diced
- 2 medium parsnips peeled and diced
- 1 celery stick diced
- 300 g new potatoes sliced
- 1 litre boiling water
- 1 vegetable stock pot
- 1 vegetable stock cube
- 2 tbsp cornflour
- 1 tbsp cold water
- 100 g frozen peas
- 2 tbsp reduced-fat cream cheese
- salt and freshly ground black pepper to taste
Instructions
-
Spray a large saucepan with low-calorie cooking spray and set on a medium heat. Add the onion and fry for 5 minutes.
-
Once the onion has begun to soften, add the leek and garlic and continue to fry for 5 minutes.
-
Add the carrot, parsnip, celery and potatoes to the pan. Add the stock pot and stock cube to the water and mix until dissolved. Pour the stock into the pan.
-
Bring the pan to the boil then lower the heat to a simmer. Cover with a lid and cook for 25 minutes.
-
Mix the cornflour and water into a slurry and pour into the pan and stir. Add the peas and simmer for a further 10 minutes.
-
Stir in the cream cheese and blitz with a stick blender until smooth. If the sauce is a little thick, add some extra water, if it’s too thin, simmer until desired thickness is reached.
-
Season to taste with salt and freshly ground black pepper and serve.