Creamy Vegetable Soup

Spring is just around the corner!
It’s time to switch to lighter and greener meals!

Mummy’s Fast & Easy

That is what I’m sharing today – light and creamy spring veggie soup.
It’s packed with veggies and it’s super yummy.
What’s even better, it’s a really good food option for baby & toddler, just skip the salt though!
My baby loved it, I just mashed it a bit so it’s easier for her to chew, she’s got no teeth yet! 🙂

Here is what you need.


  • 1 onion, chopped
  • 2 potatoes, cut into cubes
  • 1 red pepper, chopped
  • 2 carrots, sliced
  • 3 celery sticks, sliced
  • a handful of frozen peas
  • a bunch of fresh parsley, chopped
  • 50g spaghetti, broken into pieces
  • 100ml yogurt
  • 1 egg yolk
  • salt and pepper
Mummy’s Fast & Easy

  1. In a pot, place the onion, carrots and potatoes. Cover with water, bring to the boil and simmer for 5 minutes.
  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.
  3. Add the salt and pepper. Sprinkle with some parsley. Remove the pot from the hob. 
  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.
  5. Serve hot!
Mummy’s Fast & Easy

Tip: Add a bit of lemon juice to the yogurt and egg yolk for a lemony veggie soup!