Recipe at a Glance

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Serving Size: 1 ½ cups
• SmartPoints (WW Blue/Green/Purple): 1 Point per serving
• Dietary Tags: Vegan, Gluten-Free, Dairy-Free, Low-Calorie

What You’ll Need: Ingredients

Gather these simple, wholesome ingredients to create this rich and guilt-free soup:

• 1 tablespoon olive oil (optional, or use cooking spray for 0 SmartPoints)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 stalks celery, diced
• 2 medium carrots, peeled and diced
• 1 small zucchini, chopped
• 1 small parsnip, chopped (optional, for sweetness and texture)
• 1 small russet potato or ½ cup diced sweet potato (the secret to creaminess!)
• 1½ cups cauliflower florets
• 1 cup chopped green beans
• 4 cups low-sodium vegetable broth
• 1½ cups water
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika (optional, for a deeper flavor)
• 1/3 cup unsweetened almond milk (or oat milk for an even creamier finish)
• 2 tablespoons nutritional yeast (optional, for a savory, cheesy flavor)
• Fresh parsley, for garnish

How to Make Creamy Vegetable Soup: Step-by-Step

Step 1: Prep Your Veggies

Begin by preparing all your vegetables. Dice the onion, mince the garlic, and chop the celery, carrots, zucchini, parsnip, cauliflower, and potato into small, uniform pieces. Consistent sizing ensures they cook evenly and blend into a perfectly smooth soup.

Step 2: Sauté the Aromatics

In a large soup pot or Dutch oven, heat the olive oil over medium heat. To keep SmartPoints at a minimum, feel free to use nonstick cooking spray or omit the oil. Add the diced onion and sauté for 3-5 minutes until it becomes soft and fragrant. Then, stir in the minced garlic and cook for another minute.

Step 3: Build the Flavor Base

Add the celery, carrots, zucchini, parsnip, potato, and cauliflower to the pot. Cook for 5-7 minutes, stirring occasionally. This step helps the vegetables release their natural sweetness and builds a delicious, caramelized flavor foundation.

Step 4: Add Liquids and Seasonings

Pour in the vegetable broth and water. Sprinkle in the salt, pepper, thyme, oregano, and smoked paprika. Give everything a good stir and bring the mixture to a gentle boil.

Step 5: Simmer to Perfection

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes. You’ll know it’s ready when the vegetables are fork-tender.

Step 6: Blend Until Silky Smooth

Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it’s smooth and velvety. If you prefer a chunkier texture, blend only about two-thirds of the soup. No immersion blender? Carefully transfer the soup in batches to a regular blender and blend until creamy.

Step 7: Add the Finishing Touches

Return the blended soup to low heat. Stir in the unsweetened almond milk and nutritional yeast (if using). This adds a final touch of creaminess without any dairy and enhances the savory flavor.

Step 8: Final Taste and Adjust

Taste the soup and adjust the seasonings if necessary. You might want a little more salt, a splash more almond milk for a thinner consistency, or a pinch of cayenne for some gentle heat. Let it warm through for another 3-5 minutes for the flavors to meld together.

Step 9: Serve and Garnish

Ladle the hot soup into bowls. Garnish with a sprinkle of fresh parsley and a few cracks of black pepper. A squeeze of fresh lemon juice can also brighten up the flavors beautifully.

Nutritional Information (Per Serving)

• Calories: 90
• Total Fat: 2g
• Carbohydrates: 16g
• Fiber: 5g
• Protein: 3g

WW SmartPoints per serving:
Blue Plan: 1 | Green Plan: 1 | Purple Plan: 1 (or 0, depending on your zero-point vegetables)

Tips, Tricks, and Variations

Why This Soup is a Weight Watchers Dream

This creamy vegetable soup is a star player for anyone on a WW journey. It’s incredibly filling and flavorful for just 1 SmartPoint. The secret lies in using nutrient-dense, zero-point vegetables for bulk, a small amount of potato for natural creaminess (no heavy cream needed!), and unsweetened almond milk for a silky finish. It’s plant-based perfection in a bowl!

Make It Your Own: Customization Ideas

• Boost the Protein: Stir in a cup of cooked chickpeas, lentils, or shredded chicken breast.
• Turn Up the Heat: Add a dash of cayenne pepper or a pinch of red pepper flakes while the soup simmers.
• Extra Creaminess: Swap almond milk for oat milk or blend in ½ cup of canned cannellini beans.
• For a Chunkier Soup: Before blending, set aside a cup of the cooked vegetables and stir them back in at the end.

Smart Cooking Tips

1. Roast Your Veggies: For a deeper, more robust flavor, try roasting the carrots, cauliflower, and parsnip before adding them to the pot.
2. Embrace Fresh Herbs: If you have fresh thyme or oregano, use them! They’ll provide a brighter, more aromatic flavor.
3. Balance with Acid: A tiny splash of apple cider vinegar or lemon juice at the end can awaken all the flavors and balance the sweetness of the root vegetables.

Storage and Meal Prep

This soup is perfect for making ahead! The flavors deepen and become even more delicious overnight.

• In the Refrigerator: Store in an airtight container for up to 5 days.
• In the Freezer: Pour into portioned, freezer-safe containers and freeze for up to 3 months.
• To Reheat: Gently warm the soup on the stovetop over medium-low heat or in the microwave until heated through.

How to Serve Your Creamy Vegetable Soup

This soup is a satisfying light meal on its own, but it also pairs wonderfully with other dishes. Try serving it with:

• A crisp side salad dressed in a light vinaigrette.
• A slice of whole-grain toast for dipping (be sure to count the points).
• A scoop of cooked quinoa or brown rice stirred in for extra substance.
• A dollop of non-fat plain Greek yogurt for an extra pop of protein and creaminess.