BeslyCreamy Low-Fat Vegetable Soup
This light cream soup uses non-fat dry milk instead of heavy cream to deliver a rich, comforting texture with minimal fat and extra protein.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.
- 2 tablespoons chopped onion · 10 kcal in the whole recipe
- 1/4 cup chopped celery · 4 kcal in the whole recipe
- 1 1/2 cups low-sodium chicken broth, divided · 25 kcal in the whole recipe
- 2/3 cup non-fat dry milk powder · 187 kcal in the whole recipe
- 1 1/3 tablespoons flour · 46 kcal in the whole recipe
- black pepper to taste
Method
In a saucepan, combine the chopped onion, celery, and 1/2 cup of the chicken broth. Simmer over low heat for 2 to 3 minutes until the vegetables begin to soften.
In a separate small bowl, whisk together the dry milk powder, flour, black pepper, and the remaining 1 cup of cold chicken broth until completely smooth.
Pour the milk mixture into the saucepan with the vegetables. Cook over medium heat, stirring constantly, until the soup thickens and is heated through.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the creamy low-fat vegetable soup" puts it in your diary. Get Besly →
Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.
Nutrition per serving
136 kcal · 13 g protein · 19 g carbs · 1 g fat
On the plate: Vegetables, Dairy, Refined grains
You might also like
More lunch recipes around 136 kcal
- Fit Roasted Pumpkin Soup · 136 kcal · 4 g protein
- Citrus Herb Mixed Vegetables · 136 kcal · 5 g protein
- Spring Vegetable Soup · 137 kcal · 5 g protein
- Foil-Baked Fish with Onions · 138 kcal · 21 g protein
- Savory and Spicy Beef Succotash · 133 kcal · 10 g protein
- Smoky Roasted Eggplant Salad · 138 kcal · 3 g protein
Browse: Lunch recipes · Dinner recipes · Low carb recipes · Under 300 kcal recipes