Vegetable Cream Soup

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 30 min
100 calories/serving


2 tbsp olive oil 30 mL
1 leeks, minced 300 g
1 1/2 cup broccoli, cut into small florets 190 g
1 1/2 cup cauliflower, cut into small florets 240 g
1 stalk celery, diced into cubes 70 g
2 cups chicken broth, low-sodium 500 mL
1 cup water 250 mL
1 tsp dried sage 1 g
1/4 cup milk, partly skimmed, 2% 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Pour olive oil in a saucepan and sauté leeks, broccoli, cauliflower and celery over low heat for 5 min.
  2. Add chicken broth, water and sage. Bring to a boil, cover partially and simmer for 20 min.
  3. Pour the preparation into the blender and purée.
  4. Add the milk and warm over low heat for a few minutes. Season with salt and pepper.

Nutrition Facts Table

per 1 SERVING (250 g)


% Daily Value




6 g

10 %

Saturated 1.1 g
+ Trans 0 g

6 %


0 mg


70 mg

3 %


9 g

3 %


3 g

11 %


3 g

Net Carbs

6 g


5 g

Vitamin A

8 %

Vitamin C

85 %


6 %


8 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin C, Vitamin K
Good source of  :
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Milk and Alternatives 0
Fats 1

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Members' Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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