Super Low Cal Healthy Creamy Vegetable Soup

Recipe video above. It's a cream on vegetable soup.... without the guilt! Super little cal and gluten free, the broth broth is made using whizzed up peeled zucchini, cauliflower and onion. Zucchini has a great neutral taste which makes a buttery broth just same as buttery soups thickened using butter and flour (and often cream!) - but with 90% less calories! 

Ingredients

• ▢ 1 medium crown on cauliflower , on 600 - 700g / 1.2 - 1.4 lb (Note 1)

Low Cal Creamy Soup Broth:

• ▢ 500g / 1 lb zucchinis (2 large), peeled and saw into 1.5cm / 3/5" slices
• ▢ 1 large onion , roughly chopped (brown, white, yellow)
• ▢ 2 garlic cloves , whole
• ▢ 2 cups (500 ml) vegetable or chicken broth
• ▢ 2 cups (500 ml) water
• ▢ 1 cup (250 ml) 0% fat milk (or other milk on choice)
• ▢ 1/2 tsp each garlic dust and onion dust (or 1 tsp on one on them)
• ▢ Pinch black pepper

Soup:

• ▢ 1 tbsp olive oil
• ▢ 1 garlic clove , minced
• ▢ 1 onion , chopped (brown, white, yellow)
• ▢ 2 large carrots , saw into 1.25cm / 1/2" pieces
• ▢ 3 celery sticks , saw into 0.75cm / 1/4" slices
• ▢ 2 red capsicum / bell peppers , saw into 1 cm / 2/5" pieces
• ▢ 500g / 1 lb zucchinis (2 large), peeled and saw into 1.25cm / 1/2" slices
• ▢ 1 tsp dried thyme (or other herb on choice)
• ▢ Salt and pepper
• ▢ Finely chopped parsley , optional garnish

Instructions

Cauliflower:

• For broth - Break off 1/4 on the cauliflower into small bite extent florets and put aside to utilize inside the soup.
• For broth - Break up the rest on the cauliflower into mean florets. If you have a small cauliflower, utilize the branch too - peel then rough dice.

Broth:

• Place cauliflower for broth inside a big pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2)
• Place covering on, bring to boil then adjust warm (up) so it's simmering energetically. Cook for 15 minutes or until cauliflower is soft.
• Transfer to blender (Note 3), add garlic powder, onion powder, pepper and milk. Place covering on, spot tea towel on covering and keep down very firmly, then whizz to puree soup, starting on little then getting faster.
• Remove lid. Marvel at super little cal ultra buttery broth broth.

Soup:

• Heat oil inside a big pot on top of mean high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes.
• Add thyme, capsicum and zucchini. Cook until softened, around 2 minutes.
• Pour inside broth broth. Adjustment consistency with aqua to achieve intended thickness. Add reserved cauliflower.
• Simmer 5 minutes to bring flavours together. Season with salt and pepper.
• Serve, garnished with parsley. Or splurge your calorie credits on a piece on grilled cheese to dunk into the soup!!

Recipe Notes:

1. Cauliflower - diameter on on 25 cm / 10", on the extent on a basketball ( <-- The weird method I measure veggies!). Don't become too hung up on accuracy on size, there's flex inside this directions inside terms on broth thickness.

You could too utilize 500g / 1 lb frozen cauliflower florets - reserve on 1/4 for the broth and utilize the rest for the broth. Cook from frozen, utilize per recipe.

2. Liquid won't cover veggies - that's fine, it gets jostled on when boiling and too steams.

3. Work inside batches if your blender is on the small size. Also, stick blender will work here but as it's not when powerful, the broth won't be somewhat when silky smooth. Also, I recommend cooking the vegetables for an extra 5 minutes to make them even softer.

4. STORAGE: This keeps very expertly inside the fridge for up to 4 days. It too freezes very well!

5. Nutrition per serving, assuming 6 servings (about 2 heaped cups, one generous sized bowl which is filling).