Low Sodium Creamy Vegetable Soup

Dive into a bowl of comfort with this Low Sodium Creamy Vegetable Soup, a wholesome twist on a classic that’s packed with nutrients and flavor without the extra salt. This recipe masterfully combines tender carrots, celery, potatoes, and vibrant vegetables like broccoli, zucchini, and red bell peppers in a velvety base made creamy with unsweetened almond milk. Infused with fragrant thyme and a hint of garlic, every spoonful bursts with freshness while being light on sodium. Perfect for meal prepping or a cozy weeknight dinner, this heartwarming soup is ready in just one hour and makes six satisfying servings. Serve it piping hot, garnished with fresh parsley, for a nourishing, low-sodium meal that hits all the right notes.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups unsalted vegetable broth
• 2 medium potatoes, peeled and cubed
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 1 medium red bell pepper, diced
• 1 cup frozen corn
• 1 cup unsweetened almond milk
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

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

Step 2

Add diced onions and cook until translucent, about 5 minutes.

Step 3

Stir in minced garlic, carrots, and celery. Cook for an additional 5 minutes until the vegetables start to soften.

Step 4

Pour in the unsalted vegetable broth and add the cubed potatoes, fresh thyme, and bay leaf. Bring to a gentle boil.

Step 5

Once boiling, reduce the heat to a simmer. Cover the pot and cook for 15 minutes until the potatoes are tender.

Step 6

Add broccoli florets, zucchini, diced red bell pepper, and frozen corn to the pot. Stir to combine and continue simmering for another 10 minutes.

Step 7

Remove the bay leaf from the soup.

Step 8

Using an immersion blender, carefully blend the soup until it reaches your desired level of creaminess. Alternatively, transfer portions of the soup to a blender to puree, then return to the pot.

Step 9

Stir in the unsweetened almond milk and black pepper. Continue to heat for a few minutes until the soup is warmed through.

Step 10

Serve hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(2899.8g)

Amount per serving	% Daily Value*
Calories	1089.3

Total Fat 35.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 594.6mg	0%
Total Carbohydrate 179.5g	0%
Dietary Fiber 31.6g	0%
Total Sugars 43.0g
Protein 27.2g	0%

Vitamin D 87.8IU	0%
Calcium 873.4mg	0%
Iron 9.4mg	0%
Potassium 4639.1mg	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: 27.9%

Protein: 9.5%

Carbs: 62.6%