Creamy Winter Veg Soup

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 bowls
Calories: 65kcal
Author: Matt Cooney


  • 300g chopped carrots
  • 300g chopped turnips
  • 200g chopped potatoes
  • 1 chopped onion
  • 4 chopped celery sticks
  • 2 cloves chopped garlic
  • 1.5 litres vegetable stock
  • thyme
  • fresh parsley
  • 2 bay leaves
  • salt & pepper
  • 50g extra light cream cheese


  • Heat a large sauce pan on medium heat and spray with one kcal spray.
  • Add the onion, celery, garlic, carrots, turnips and potatoes cooking for 2-3 minutes.
  • Add the vegetable stock.
  • Add thyme, black pepper and the bay leaves.
  • Bring to the boil and simmer for about 20-25 minutes until all the veg is soft.
  • Remove the bay leaves.
  • Remove from the heat and blend with a hand blender until the soup is smooth.
  • Add the fresh chopped parsley.
  • Taste it and season as needed with salt and pepper.
  • Stir in the cream cheese until melted.
  • Can be kept in the fridge for up to 5 days or frozen into individual servings.


Calories: 65kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g