Skip to main contentSkip to footer
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Creamy harvest vegetable soup by WW

Creamy harvest vegetable soup

3
3
2
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This creamy, seasonal soup is so easy to make, and it tastes sensational.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 medium, chopped finely

Leek

2 medium, trimmed and sliced

Carrots, raw

1 medium, or large, sliced

Swede

225 g, diced

Potato(es), Raw

1 portion(s), medium, diced

Vegetable stock cube(s)

2 cube(s), vegetable, dissolved in 600ml hot water

Cornflour

2 tablespoons, level

Skimmed Milk

600 ml

Sweetcorn, canned, drained

75 g, frozen or canned

Salt

1 pinch, or more according to taste

Black pepper

¼ teaspoons

Parsley, fresh

1 sprig(s), fresh

Instructions

  1. Mist a large saucepan and with low fat cooking spray and sauté the onion and leeks gently until softened, about 3-4 minutes.
  2. Add the carrot, swede and potato. Cook, stirring, for another 2 minutes or so.
  3. Pour in the vegetable stock. Heat until just simmering, then cook over a low heat with the lid on for about 20 minutes, until the vegetables are tender.
  4. Blend the cornflour to a smooth paste with 3-4 tablespoons of the milk. Add the remaining milk to the saucepan with the sweetcorn, then stir in the blended cornflour. Heat gently, stirring constantly, until the soup thickens and just begins to boil. Season and serve, garnished with chopped parsley.

You might like

Start eating better than ever!

Find your plan