Description
Creamy vegetable soup is a comforting and nourishing dish that warms the soul with its rich textures and vibrant flavors. Perfect for chilly evenings or a quick lunch, this easy-to-make soup combines fresh vegetables and aromatic herbs to create a culinary delight that invites warmth into your home. With just 30 minutes of preparation, you can enjoy a bowl of this heartwarming soup that brings back memories and smiles.
Ingredients
Scale
- 2 cups carrots, diced
- 1 cup celery, diced
- 2 cups potatoes, peeled and cubed
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cups spinach or kale, chopped
- 1 tsp thyme, dried
- 1 tsp parsley, dried
- Salt and pepper to taste
Instructions
- Prepare your veggies by washing and chopping them into small cubes.
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until golden brown (about 3–4 minutes).
- Add carrots, celery, and potatoes to the pot. Stir frequently for about 5–7 minutes until they soften slightly.
- Pour in the vegetable broth and bring to a gentle boil. Simmer uncovered for about 15–20 minutes until veggies are tender.
- Blend the soup using an immersion blender until smooth (or transfer to a regular blender). Leave some chunks for texture if desired.
- Stir in the cream or coconut milk over low heat until heated through. Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Feel free to substitute seasonal vegetables or herbs according to your preference. Add a splash of lemon juice for a refreshing twist. For storage, keep leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.