Heart-Healthy Vegetable Cream Soup

Indulge in the comforting warmth of this Heart-Healthy Vegetable Cream Soup, a nourishing blend of wholesome ingredients designed to support your wellness goals without sacrificing flavor. Loaded with vibrant vegetables like carrots, celery, zucchini, and spinach, this creamy soup gets its velvety texture from Yukon gold potatoes and unsweetened almond milk—no heavy cream required! Low-sodium vegetable broth keeps it light, while a touch of fresh lemon juice adds brightness to every spoonful. Ready in just 40 minutes, this dairy-free, plant-based recipe is perfect for a quick weeknight dinner or a make-ahead meal to enjoy throughout the week. Serve with a sprinkle of fresh parsley for a pop of color and flavor, and savor a bowl of heart-healthy deliciousness today.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 medium Carrots, peeled and roughly chopped
• 2 stalks Celery stalks, roughly chopped
• 1 medium Zucchini, chopped
• 2 medium Yukon gold potatoes, peeled and cubed
• 4 cups Low-sodium vegetable broth
• 1 cup Unsweetened almond milk (or other unsweetened plant-based milk)
• 2 cups Fresh spinach
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fresh lemon juice

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the chopped carrots, celery, zucchini, and potatoes to the pot. Stir to combine with the onion and garlic.

Step 5

Pour in the low-sodium vegetable broth, ensuring that the vegetables are fully submerged.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the vegetables are very tender.

Step 7

Remove the pot from heat and let it cool slightly.

Step 8

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, being careful with the hot liquid.

Step 9

Return the blended soup to the pot over low heat.

Step 10

Stir in the unsweetened almond milk and fresh spinach. Cook for 2-3 minutes, or until the spinach wilts.

Step 11

Season the soup with salt, ground black pepper, and fresh lemon juice. Stir well to combine.

Step 12

Taste the soup and adjust the seasoning if needed.

Step 13

Garnish with chopped parsley before serving. Ladle into bowls and enjoy this heart-healthy meal!

Nutrition Facts

Serving size	(2112.8g)

Amount per serving	% Daily Value*
Calories	729.9

Total Fat 31.9g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3314.2mg	0%
Total Carbohydrate 100.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 21.3g
Protein 14.5g	0%

Vitamin D 100.0IU	0%
Calcium 743.8mg	0%
Iron 7.6mg	0%
Potassium 3538.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 7.8%

Carbs: 53.9%