Creamy Vegetable Soup


by: Mummys FastandEasy

Light and creamy soup packed with veggies!


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serves: 4-5


1 onion, chopped

2 potatoes, cut into cubes

1 red pepper, chopped

2 carrots, sliced

3 sticks celery sliced

a handful of frozen peas

bunch a of fresh parsley, chopped

pieces 50g spaghetti, broken into

100ml yogurt

1 egg yolk

salt and pepper

Nutrition Facts
Creamy Vegetable Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 221

  • Total Fat: 1.9 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 48.2 mg
  • Sodium: 104.4 mg
  • Total Carbs: 40.6 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 8.1 g
  • Protein: 10.9 g

how is this calculated?

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1.  Preparation:

2.  1.In a pot, place the onion, carrots and potatoes. Cover with water, bring to the boil and simmer for 5 minutes.

3.  2.Add the rest of the veggies apart from the parsley and the spaghetti pieces. Simmer for another 15-20 minutes until all the veggies are cooked.

4.  3.Add the salt and pepper. Sprinkle with some parsley. Remove the pot from the hob.

5.  4.In a shallow bowl, whisk the egg yolk and yogurt. Gently pour into the soup, stirring all the time. This will add lightness and creaminess to the soup.

6.  Serve hot!

7.  Enjoy!

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