Creamy Vegetable Soup (Printable Version)
Velvety vegetable soup with carrots, potatoes, zucchini, and cream; simple, nourishing, and cozy for cool evenings.
# Ingredient List:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium potato, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 cup frozen or fresh peas
→ Broth & Seasonings
10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt and black pepper, to taste
→ To Finish
15 - 1/2 cup heavy cream or coconut milk
16 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Directions:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic and sauté for 2 to 3 minutes until softened and fragrant.
02 - Add sliced carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally until beginning to soften.
03 - Incorporate diced zucchini, green beans, and peas. Continue cooking for an additional 2 minutes.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper to taste. Bring contents to a boil.
05 - Reduce the heat to low and simmer uncovered for 20 to 25 minutes, or until all vegetables are fully tender.
06 - Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth, or leave some pieces for texture as preferred.
07 - Stir in the heavy cream or coconut milk and gently heat for 2 to 3 minutes. Taste and adjust seasoning if required.
08 - Ladle soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It transforms a fridge full of veggies into something that tastes rich and indulgent without any fuss.
- The creamy finish feels luxurious, but it's surprisingly light and won't leave you sluggish afterward.
02 -
- If you rush the sauté, the onions won’t fully sweeten and the final soup will taste flat.
- Remember to remove the bay leaf before blending so you’re not fishing out leaf pieces mid-meal.
03 -
- Chop the veggies roughly the same size so they cook evenly and blend smoothly.
- For extra depth, sauté a small spoonful of tomato paste with the onions—it gives a subtle background sweetness.