25+ Nutritious Saturday Low Sodium Cream Soup Recipes to Refresh

Saturdays are meant for relaxing, unwinding, and treating yourself to a comforting meal that doesn’t sacrifice health for flavor.

If you’re looking to enjoy a rich, creamy soup but want to keep things light on sodium, you’re in the right place!

Low-sodium diets are becoming increasingly important for maintaining heart health, managing blood pressure, and ensuring overall wellness.

But who says healthy meals can’t be indulgent?

In this blog post, we’ve curated a collection of 25+ Saturday low-sodium cream soup recipes that are not only nutritious but also bursting with flavor.

These recipes feature fresh ingredients, wholesome flavors, and the creamy textures you crave, all without the extra salt.

From vibrant vegetable-based soups to hearty protein-packed dishes, we’ve got a soup for every taste and occasion.

Let’s dive in and discover how you can enjoy the ultimate comfort food while keeping your health in check.

25+ Nutritious Saturday Low Sodium Cream Soup Recipes to Refresh

Low-sodium cream soups are the perfect way to indulge in creamy, flavorful comfort food without worrying about your health.

Whether you’re preparing a cozy Saturday lunch or a light dinner, these 25+ recipes will ensure you never have to compromise on taste or nutrition.

With a variety of vegetables, herbs, and plant-based ingredients, these soups cater to every palate and dietary need.

So, the next time you’re looking for a delicious, heart-healthy meal, give one of these low-sodium cream soups a try – you’ll be amazed at how satisfying a healthy soup can be!

Creamy Potato Leek Soup

This hearty and comforting Creamy Potato Leek Soup is a low-sodium delight that retains its flavor through the natural sweetness of leeks and the creaminess of potatoes. With minimal seasoning, the vegetables shine, making it an excellent choice for those monitoring their sodium intake without sacrificing taste. Perfect for a cozy Saturday meal, it pairs wonderfully with a slice of crusty bread or a fresh side salad.

Ingredients:

• 4 medium Yukon Gold potatoes, peeled and diced
• 3 large leeks, white and light green parts only, cleaned and sliced
• 1 medium onion, finely chopped
• 3 cups unsalted vegetable broth or water
• 1 cup milk or unsweetened almond milk
• 1/2 cup heavy cream or plain Greek yogurt
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• Fresh chives or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes.
2. Stir in the leeks and cook until softened, about 5 minutes.
3. Add diced potatoes, garlic powder, and ground black pepper. Stir to coat the vegetables evenly.
4. Pour in the unsalted vegetable broth or water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until potatoes are tender.
5. Remove from heat and blend the soup using an immersion blender or in batches with a countertop blender until smooth.
6. Return to the pot and stir in milk and heavy cream (or Greek yogurt). Warm gently, but do not boil.
7. Taste and adjust seasonings if necessary. Serve hot, garnished with fresh chives or parsley.

This Creamy Potato Leek Soup offers a rich and velvety texture that warms you from the inside out. The natural flavors of leeks and potatoes combine seamlessly, proving that delicious soups don’t need heavy seasonings to shine. Whether you’re serving it as a starter or the main course, this soup will quickly become a weekend favorite.

Butternut Squash and Carrot Soup

This vibrant Butternut Squash and Carrot Soup is as nutritious as it is beautiful. The natural sweetness of roasted butternut squash and carrots takes center stage, enhanced with just a hint of spice. Low in sodium and high in flavor, this creamy soup is a guilt-free indulgence perfect for a relaxed Saturday lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 4 large carrots, peeled and chopped
• 1 small onion, diced
• 3 cups unsalted vegetable broth or water
• 1 cup coconut milk or heavy cream
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced squash and carrots with 1 tablespoon olive oil. Spread on a baking sheet and roast for 25-30 minutes or until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté the onion until soft and fragrant, about 3-4 minutes.
3. Add roasted squash and carrots to the pot, followed by cumin, cinnamon, and nutmeg. Stir to combine.
4. Pour in the unsalted vegetable broth or water. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender or countertop blender.
6. Stir in coconut milk or heavy cream, and heat through without boiling.
7. Serve hot, garnished with fresh thyme leaves.

Butternut Squash and Carrot Soup is a delicious way to incorporate wholesome ingredients into your diet. Its creamy texture and warm spices make it an irresistible option for those seeking low-sodium meals with bold flavor. This soup is ideal for brightening up your weekend and nourishing your body.

Creamy Broccoli and Cauliflower Soup

Packed with fiber and nutrients, this Creamy Broccoli and Cauliflower Soup is a health-conscious choice for a satisfying meal. Blended to a silky consistency, the flavors of broccoli and cauliflower meld together beautifully. Low in sodium but high in taste, this soup is a great option for anyone seeking a hearty yet light dish for their Saturday menu.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups unsalted chicken broth or water
• 1/2 cup milk or unsweetened oat milk
• 1/4 cup grated Parmesan cheese (optional, for added flavor)
• 2 tbsp butter or olive oil
• 1/2 tsp ground black pepper
• 1/4 tsp smoked paprika
• Fresh dill or microgreens for garnish

Instructions:

1. In a large pot, heat butter or olive oil over medium heat. Sauté onions and garlic until fragrant, about 3 minutes.
2. Add broccoli and cauliflower florets to the pot and stir for 2 minutes.
3. Pour in the unsalted chicken broth or water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
4. Use an immersion blender or countertop blender to puree the soup until smooth.
5. Return the soup to the pot and stir in milk, Parmesan (if using), black pepper, and smoked paprika. Heat gently until warm.
6. Serve hot, garnished with fresh dill or microgreens.

This Creamy Broccoli and Cauliflower Soup is the perfect combination of comfort and nutrition. Its creamy base and subtle seasonings create a dish that is both satisfying and light. Whether enjoyed as a starter or a main course, this soup is a flavorful way to incorporate more vegetables into your weekend meals.

Creamy Sweet Corn and Zucchini Soup

This Creamy Sweet Corn and Zucchini Soup is a summer-inspired delight that balances natural sweetness with a creamy texture. Light yet filling, it’s perfect for those looking for a low-sodium option that’s rich in flavor. The use of fresh corn and zucchini makes it a wholesome choice for a leisurely Saturday meal.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 2 medium zucchinis, chopped
• 1 small onion, diced
• 2 cups unsalted vegetable broth or water
• 1 cup unsweetened almond milk or heavy cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Ground black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until soft, about 3 minutes.
2. Add zucchini, corn, garlic powder, and smoked paprika. Cook for 5 minutes, stirring occasionally.
3. Pour in the unsalted vegetable broth or water. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend the soup using an immersion blender or countertop blender until smooth.
5. Stir in almond milk or heavy cream and heat through, without boiling.
6. Taste and adjust seasoning if necessary. Serve warm, garnished with fresh basil leaves.

The Creamy Sweet Corn and Zucchini Soup captures the essence of summer with its vibrant flavors and creamy consistency. Its simplicity and nutritional value make it a fantastic addition to your low-sodium repertoire, offering both comfort and freshness.

Creamy Spinach and Mushroom Soup

This Creamy Spinach and Mushroom Soup is a nutrient-packed choice for those craving a hearty and earthy dish. The umami-rich mushrooms pair beautifully with tender spinach, creating a well-balanced soup that’s naturally low in sodium. Perfect for a quiet Saturday dinner, this recipe is a crowd-pleaser for all ages.

Ingredients:

• 2 cups fresh spinach leaves, chopped
• 2 cups cremini or button mushrooms, sliced
• 1 small onion, finely chopped
• 3 cups unsalted vegetable broth or water
• 1/2 cup heavy cream or plain Greek yogurt
• 2 tbsp butter or olive oil
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• A pinch of nutmeg (optional)
• Fresh thyme for garnish

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Sauté onion until translucent, about 3 minutes.
2. Add mushrooms and cook until they release their moisture and turn golden, about 5 minutes.
3. Stir in chopped spinach, garlic powder, and ground black pepper. Cook until spinach wilts, about 2 minutes.
4. Pour in the unsalted vegetable broth or water and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Blend the soup partially (leave some texture) or fully, based on preference.
6. Stir in heavy cream or Greek yogurt, and warm gently. Add a pinch of nutmeg for added depth.
7. Serve hot, garnished with fresh thyme.

Creamy Spinach and Mushroom Soup is a versatile dish that offers comfort and health in one bowl. Its earthy flavors and creamy texture make it an ideal choice for a satisfying Saturday meal, while the low-sodium profile ensures it’s a heart-healthy option.

Creamy Roasted Red Pepper and Tomato Soup

This Creamy Roasted Red Pepper and Tomato Soup is a vibrant and flavorful dish that brings a burst of color and nutrition to your Saturday table. Roasting the red peppers and tomatoes enhances their natural sweetness, creating a depth of flavor that’s both satisfying and indulgent.

Ingredients:

• 3 large red bell peppers, roasted, peeled, and seeded
• 4 large ripe tomatoes, roasted or boiled and peeled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups unsalted vegetable broth or water
• 1/2 cup coconut milk or heavy cream
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Fresh basil leaves for garnish

Instructions:

1. Roast red peppers and tomatoes at 400°F (200°C) for 25 minutes or until charred. Let cool, then peel and remove seeds.
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
3. Add roasted red peppers, tomatoes, smoked paprika, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in the unsalted vegetable broth or water and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Blend the soup until smooth using an immersion blender or countertop blender.
6. Stir in coconut milk or heavy cream and warm gently. Adjust seasoning as needed.
7. Serve warm, garnished with fresh basil leaves.

The Creamy Roasted Red Pepper and Tomato Soup is a feast for the eyes and the palate. Its rich, velvety texture and bold flavors make it a standout option for a low-sodium meal. Paired with a light salad or crusty bread, it’s a dish you’ll look forward to making every weekend.

Creamy Carrot and Ginger Soup

This Creamy Carrot and Ginger Soup offers a warm, soothing experience with the bright, aromatic zing of fresh ginger. The natural sweetness of carrots balances the warmth of the ginger, making it an excellent choice for a low-sodium, comforting Saturday meal. The smooth and creamy texture will satisfy your cravings while keeping things light and healthy.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 small onion, chopped
• 1-inch piece of fresh ginger, peeled and grated
• 3 cups unsalted vegetable broth or water
• 1/2 cup coconut milk or unsweetened almond milk
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp black pepper
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until soft, about 4 minutes.
2. Add chopped carrots, grated ginger, cumin, cinnamon, and black pepper. Stir to coat the vegetables with spices and cook for 2-3 minutes.
3. Pour in the unsalted vegetable broth or water and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender or countertop blender to puree the soup until smooth.
5. Stir in coconut milk or almond milk and heat gently until warm.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro or parsley.

This Creamy Carrot and Ginger Soup is perfect for warming up on a cool Saturday afternoon. The natural sweetness of the carrots and the zing from the ginger create a dynamic flavor profile that makes this soup both unique and satisfying. Plus, its low-sodium nature makes it a healthy choice without compromising on taste.

Creamy Cauliflower and White Bean Soup

Packed with protein and fiber, this Creamy Cauliflower and White Bean Soup is a hearty, nutritious meal that’s full of flavor but low in sodium. The creamy consistency comes from blending cauliflower and beans together, creating a smooth texture that feels indulgent without being heavy. This is an excellent option for those seeking a light yet filling dish.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 1 can (15 oz) low-sodium white beans (such as cannellini or great northern), drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups unsalted vegetable broth or water
• 1/2 cup milk or unsweetened oat milk
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• Fresh parsley or chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.
2. Add cauliflower florets, thyme, and black pepper. Cook for 5 minutes, stirring occasionally.
3. Add white beans and unsalted vegetable broth or water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
4. Blend the soup using an immersion blender or countertop blender until smooth.
5. Stir in milk or oat milk and heat through.
6. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley or chives.

This Creamy Cauliflower and White Bean Soup is a perfect choice for a nutritious, filling meal that doesn’t sacrifice flavor. The beans add creaminess and protein, while the cauliflower provides a light and fresh base. With its low-sodium content, it’s an excellent addition to a heart-healthy diet and makes for a comforting weekend lunch or dinner.

Creamy Tomato Basil Soup

A timeless classic, this Creamy Tomato Basil Soup is a comforting and flavorful dish that’s naturally low in sodium. The ripe, juicy tomatoes and fragrant basil come together to create a rich and satisfying soup, while the creaminess makes it indulgent without being heavy. Perfect for pairing with a grilled cheese sandwich or as a standalone dish, this soup is ideal for a cozy Saturday meal.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• 3 cups unsalted vegetable broth or water
• 1/2 cup coconut milk or heavy cream
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.
2. Add chopped tomatoes, oregano, and black pepper. Cook for 5-7 minutes, until the tomatoes begin to break down and release their juices.
3. Pour in the unsalted vegetable broth or water and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add fresh basil leaves and cook for an additional 5 minutes.
5. Blend the soup until smooth using an immersion blender or countertop blender.
6. Stir in coconut milk or heavy cream and heat through.
7. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves.

This Creamy Tomato Basil Soup brings together the perfect balance of tangy tomatoes and fragrant basil, offering a comforting and satisfying meal. Its creamy texture and rich flavors make it a wonderful low-sodium option for anyone craving a classic soup, and it’s the ideal dish for enjoying on a relaxing Saturday. Whether served as a meal on its own or as a side to a sandwich, it’s sure to be a hit.

Creamy Asparagus and Leek Soup

This creamy Asparagus and Leek Soup is a vibrant, seasonal dish that is both nourishing and light. The delicate flavors of fresh asparagus and leeks are complemented by a smooth, velvety texture. This low-sodium soup is perfect for a spring Saturday meal, offering a refreshing balance of vegetables that can be enjoyed hot or chilled.

Ingredients:

• 1 bunch of asparagus, trimmed and chopped
• 2 large leeks, cleaned and sliced
• 1 small onion, chopped
• 3 cups unsalted vegetable broth or water
• 1/2 cup unsweetened almond milk or heavy cream
• 2 tbsp olive oil
• 1/2 tsp ground white pepper
• 1/2 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and leeks and sauté until softened, about 5 minutes.
2. Add the chopped asparagus, garlic powder, and white pepper. Cook for an additional 3 minutes, stirring occasionally.
3. Pour in the unsalted vegetable broth or water, bring to a boil, then reduce heat and simmer for 15-20 minutes, until the asparagus is tender.
4. Use an immersion blender or countertop blender to puree the soup until smooth.
5. Stir in almond milk or heavy cream and heat through.
6. Taste and adjust seasoning if needed. Serve hot or chilled, garnished with fresh parsley.

The Creamy Asparagus and Leek Soup is a light yet satisfying option that celebrates the freshness of spring vegetables. The smooth texture and delicate flavor make it a wonderful low-sodium choice for a healthy Saturday meal. Whether served warm or cold, it’s a refreshing, nutrient-packed soup that can easily become a staple in your low-sodium diet.

Creamy Cabbage and Potato Soup

This hearty Creamy Cabbage and Potato Soup is a comforting and filling dish with a perfect balance of textures and flavors. The creaminess comes from blending potatoes with tender cabbage, while the simple ingredients shine through in each spoonful. This soup is a great way to enjoy a low-sodium, veggie-filled meal that’s perfect for a cozy Saturday lunch or dinner.

Ingredients:

• 1 small head of cabbage, chopped
• 3 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups unsalted vegetable broth or water
• 1/2 cup unsweetened oat milk or heavy cream
• 2 tbsp olive oil
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• Fresh dill or chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened, about 4 minutes.
2. Add diced potatoes, chopped cabbage, black pepper, and nutmeg. Stir for 2 minutes to combine the ingredients.
3. Pour in the unsalted vegetable broth or water and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
4. Use an immersion blender or countertop blender to puree the soup until smooth and creamy.
5. Stir in oat milk or heavy cream and heat through without boiling.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh dill or chives.

The Creamy Cabbage and Potato Soup is a delicious and satisfying dish, offering a creamy texture with simple yet flavorful ingredients. With its low-sodium profile, it’s perfect for anyone looking to enjoy a wholesome meal that’s both comforting and healthy. The earthy cabbage and tender potatoes make this soup a hearty option for a fulfilling Saturday meal.

Creamy Roasted Garlic and Cauliflower Soup

Roasted garlic transforms the flavor of this cauliflower soup into a rich, savory delight. The mild taste of cauliflower is complemented by the deep, aromatic flavor of roasted garlic, creating a creamy soup that feels indulgent without the added sodium. This low-sodium, velvety soup is perfect for a warm, relaxing Saturday meal, providing a light yet fulfilling option.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 6 cloves garlic, unpeeled
• 1 small onion, chopped
• 3 cups unsalted vegetable broth or water
• 1/2 cup coconut milk or heavy cream
• 2 tbsp olive oil
• 1/2 tsp ground black pepper
• 1/4 tsp smoked paprika
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread garlic cloves and cauliflower florets on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until the cauliflower is tender and golden and the garlic is soft.
2. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 4 minutes.
3. Add the roasted cauliflower and garlic (peel the garlic cloves) to the pot. Stir in ground black pepper and smoked paprika.
4. Pour in the unsalted vegetable broth or water, bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Blend the soup until smooth using an immersion blender or countertop blender.
6. Stir in coconut milk or heavy cream and heat through.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh thyme.

This Creamy Roasted Garlic and Cauliflower Soup is a perfect balance of roasted depth and creamy comfort. The mildness of the cauliflower and the sweet richness of roasted garlic make this low-sodium soup a fantastic addition to any weekend meal plan. The velvety texture and fragrant seasoning bring out the best in the vegetables, making it a satisfying dish without the need for added sodium.

Creamy Butternut Squash and Apple Soup

This Creamy Butternut Squash and Apple Soup is a comforting and slightly sweet dish that’s perfect for fall or winter weekends. The natural sweetness of roasted butternut squash pairs beautifully with the tartness of apples, creating a rich and velvety texture. This low-sodium soup is full of vitamins and minerals, making it an ideal choice for a healthy, satisfying Saturday meal.

Ingredients:

• 1 small butternut squash, peeled and chopped
• 2 medium apples, peeled and chopped (preferably tart apples like Granny Smith)
• 1 small onion, chopped
• 2 cups unsalted vegetable broth or water
• 1/2 cup unsweetened coconut milk or heavy cream
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Ground black pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped butternut squash and apples on a baking sheet, drizzle with olive oil, and roast for 30 minutes, until tender and lightly caramelized.
2. In a large pot, sauté the chopped onion in a little olive oil until softened, about 5 minutes.
3. Add the roasted squash and apples to the pot, along with cinnamon, nutmeg, and black pepper. Stir to combine.
4. Pour in the unsalted vegetable broth or water and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Use an immersion blender or countertop blender to puree the soup until smooth and creamy.
6. Stir in coconut milk or heavy cream and heat through.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh sage leaves.

This Creamy Butternut Squash and Apple Soup is a delightful balance of sweet and savory flavors. The smooth texture and aromatic spices make it the perfect low-sodium comfort food for a cozy Saturday meal. With the nutritional benefits of squash and apples, it’s a delicious way to stay healthy without sacrificing flavor.

Creamy Broccoli and Cheddar Soup

A classic favorite with a healthy twist, this Creamy Broccoli and Cheddar Soup brings the rich, sharp flavor of cheddar cheese to the earthy, nutritious taste of broccoli. By using unsalted broth and reduced-fat cheese, this low-sodium version of the classic is still indulgent and satisfying, making it the perfect Saturday meal for cheese lovers.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cups unsalted vegetable broth or water
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 cup unsweetened almond milk or heavy cream
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4 minutes, until softened.
2. Add broccoli florets, garlic powder, and black pepper, and sauté for 5 minutes.
3. Pour in the unsalted vegetable broth or water, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
4. Use an immersion blender or countertop blender to puree the soup until smooth (optional if you like a chunkier texture).
5. Stir in almond milk or heavy cream, and shredded cheddar cheese. Stir until cheese melts and the soup is creamy.
6. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh chives.

This Creamy Broccoli and Cheddar Soup is a delicious, low-sodium twist on a beloved classic. The reduced-fat cheddar cheese adds just the right amount of creamy richness, while the broccoli provides vitamins and fiber. It’s a perfect, comforting soup to enjoy on a Saturday that satisfies your cheesy cravings without the excess sodium.

Creamy Parsnip and Potato Soup

Creamy Parsnip and Potato Soup is a light, comforting dish that combines the natural sweetness of parsnips with the creaminess of potatoes. The smooth texture and subtle flavors of the vegetables make it a perfect low-sodium choice for a cozy Saturday meal. With a hint of spice from the garlic and a rich, velvety consistency, this soup is both satisfying and healthy.

Ingredients:

• 3 medium potatoes, peeled and diced
• 3 large parsnips, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups unsalted vegetable broth or water
• 1/2 cup unsweetened oat milk or heavy cream
• 2 tbsp olive oil
• 1/2 tsp ground nutmeg
• 1/2 tsp ground black pepper
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté until softened, about 4 minutes.
2. Add the diced potatoes and parsnips to the pot and stir for 3 minutes.
3. Pour in the unsalted vegetable broth or water, bring to a boil, then reduce heat and simmer for 20 minutes, until the vegetables are tender.
4. Use an immersion blender or countertop blender to puree the soup until smooth and creamy.
5. Stir in oat milk or heavy cream and heat through.
6. Add ground nutmeg and black pepper, and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

This Creamy Parsnip and Potato Soup is a simple yet flavorful dish that provides the perfect balance of lightness and richness. The earthy flavor of parsnips combined with the creaminess of potatoes creates a comforting soup that’s ideal for a low-sodium, wholesome Saturday meal. Enjoy its smooth texture and subtle spices while nourishing your body with this satisfying, healthy dish.

Note: More recipes are coming soon!