Description
Creamy Vegetable Soup is a velvety blend of fresh vegetables simmered in a rich broth and finished with cream or coconut milk for a smooth, satisfying texture. Perfect for chilly days, it’s easy to customize, nutritious, and great for meal prep.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 2 cups zucchini or broccoli, chopped
- 6 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 2 tbsp fresh herbs (parsley, thyme, or dill), chopped
- Salt and pepper, to taste
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5–6 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add potatoes, zucchini (or broccoli), and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Remove from heat and use an immersion blender to puree until smooth, or puree half for a chunkier texture.
- Stir in heavy cream or coconut milk.
- Season with salt, pepper, and fresh herbs to taste.
- Serve hot, garnished with extra herbs if desired.
Notes
- Add spinach or kale for extra greens.
- Use sweet potatoes for a naturally sweeter flavor.
- Make it vegan by using coconut milk and vegetable broth.
- Stir in shredded cheese for added richness.
- Spice it up with curry powder or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
