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–+ servings
Creamy Mixed Vegetable Soup 8

Low Sodium Creamy Mixed Vegetable Soup

This Kidney-Friendly Creamy Mixed Vegetable soup is chock full of vegetables and very low in the big 3- Sodium, Potassium, and Phosphorus!
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
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Course: Appetizer, Side Dish, Soup
Cuisine: American
Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 4 servings
Calories: 277kcal
Author: Clarissa Paimanta, RD

Ingredients

Soup Base

  • 2 tablespoons avocado oil
  • 1/2 small onion roughly chopped
  • 1 clove garlic roughly chopped
  • ½ tsp dried thyme
  • 1 cup cauliflower florets fresh or frozen and thawed
  • 1/2 large or 1 cup zucchini, optionally peeled for a whiter soup, cut into chunks
  • 1½ cups low sodium vegetable broth
  • 1 cup coconut milk

Soup

  • 2 tablespoons avocado oil
  • ½ small onion finely diced
  • 1 medium carrots peeled and finely diced or grated
  • 1 stalk celery diced
  • 2 cloves garlic finely chopped
  • 1 cup kale packed
  • ¼ tsp salt and pepper each to taste
  • Optional: 1 tbsp nutritional yeast and 1 tsp white wine vinegar to taste

Instructions

  • Make the soup base: in a pot over medium heat, add avocado oil. Once heated, add roughly chopped onion and garlic. Sauté until slightly golden, about 2 minutes. Then add dried thyme and cook for another 2 minutes, until fragrant. 
  • Add cauliflower florets, zucchini, vegetable broth, and coconut milk. Bring to a boil then lower the heat, cover with a lid and maintain a simmer for 12-15 minutes or until cauliflower and zucchini are both very tender. 
  • Blend the soup base using an immersion blender or let cool slightly then puree in a blender until thick and smooth. Set aside.
  • In a clean pot or saucepan, heat avocado oil. Add finely diced onion, carrots, and celery and cook until soft and fragrant, about 5 minutes.
  • Add chopped garlic. Cook while stirring until fragrant, about 1 minute, being careful not to burn the garlic.
  • Then pour in the blended soup base along with the kale. Simmer for an additional 5 minutes to cook the kale and meld the flavors. Season with salt, pepper, and optionally nutritional yeast and vinegar to taste before serving. 
  • Variations
  • Substitutions: Feel free to use your favorite vegetables in the soup like green beans, corn, or broccoli, but keep the zucchini and cauliflower in the soup base.
  • Make it a more filling meal: Enjoy with some toasted crusty bread on the side.

Nutrition

Calories: 277kcal | Carbohydrates: 10g | Protein: 3g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 184mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4308IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 3mg
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