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- 1 cup diced carrots - 1 cup diced celery - 1 cup diced potatoes - 1 cup chopped broccoli florets - 1 cup diced zucchini - 1 cup chopped spinach You need fresh vegetables for this soup. Carrots add sweetness, and celery gives a nice crunch. Potatoes add creaminess, while broccoli and zucchini bring color and nutrients. Don’t forget the spinach; it packs a healthy punch. - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried basil Onion and garlic form the base of flavors. Vegetable broth makes the soup rich and warm. Coconut milk adds creaminess and a hint of sweetness. Olive oil helps sauté the onions and garlic. Thyme and basil boost the taste. - Salt and pepper to taste - Optional fresh herbs (like parsley or chives) for garnish Seasoning with salt and pepper is key. They bring out the flavors in the soup. You can sprinkle fresh herbs on top for a pop of color and taste. It makes the soup look and taste even better! {{ingredient_image_1}} 1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Next, add 1 medium diced onion and 3 minced garlic cloves. Sauté them for about 5 minutes until the onion turns soft and clear. 3. Now, add 1 cup of diced carrots, 1 cup of diced celery, and 1 cup of diced potatoes. Cook these veggies for 5 to 7 minutes. Stir often until they begin to soften. 4. It's time to add color! Stir in 1 cup of chopped broccoli florets and 1 cup of diced zucchini. 5. Add 1 teaspoon of dried thyme and 1 teaspoon of dried basil for flavor. Cook for another 5 minutes, stirring occasionally. 6. Pour in 4 cups of vegetable broth. Bring the mixture to a simmer. Cover the pot and let it cook for 15 to 20 minutes, or until all veggies are tender. 7. After the veggies are cooked, use an immersion blender to puree the soup until smooth. If you like a chunkier texture, blend just half and return it to the pot. 8. Stir in 1 cup of coconut milk for creaminess, and season with salt and pepper to taste. Heat gently for another 5 minutes until warmed through. 9. Serve hot, and add some fresh herbs like parsley or chives on top if you wish. Enjoy your creamy vegetable soup! - Start by sautéing the onion and garlic in olive oil. This step builds the soup's base flavor. Cook until the onion is soft and clear. - When adding the diced vegetables, make sure to cut them evenly. This helps them cook at the same speed. Sauté carrots, celery, and potatoes for about 5 to 7 minutes. This softens them well. - To get the right soup consistency, blend until smooth. If you like some chunks, blend only half. You can always mix it back in. - Fresh herbs like parsley or chives add a nice touch at the end. They brighten the soup. - Use dried thyme and basil for a warm, aromatic flavor. These herbs work well with all the veggies. - If you want to spice it up, add a pinch of red pepper flakes. It gives a little kick without overpowering. - If you don’t have an immersion blender, pour the soup in batches into a regular blender. Just be careful with hot liquids. - Store leftovers in a sealed container in the fridge. It will keep well for about 3 days. - To reheat, warm on the stove over low heat. Stir often to avoid sticking. You can also use the microwave, but stir halfway through. Pro Tips Use Fresh Vegetables: Fresh vegetables enhance the flavor and nutritional value of your soup. Choose seasonal produce for the best results. Adjust the Creaminess: Depending on your preference, you can use less coconut milk for a lighter soup or add more for a creamier texture. Enhance Flavor with Spices: Feel free to experiment with other spices like cumin or paprika to give your soup a unique twist. Store Leftovers Wisely: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove for best results. {{image_2}} You can easily swap out the vegetables in this soup. Try using sweet potatoes or peas. Cauliflower or green beans can also add great flavor. You can mix and match to suit your taste. If you're looking for dairy alternatives, use almond milk or cashew cream. These options keep the soup creamy but are great for those avoiding dairy. Coconut milk adds a unique flavor, too. Want to spice things up? Add curry powder, cumin, or smoked paprika. These spices give the soup a warm, rich taste. Try adding red pepper flakes for a little heat. You can also add protein to make the soup heartier. Beans, lentils, or tofu work well. They add texture and make the soup more filling. This soup pairs well with fresh bread or a simple salad. Crusty baguette or grilled cheese sandwiches are also great choices. You can serve it with a dollop of yogurt or sour cream for extra creaminess. For leftovers, store the soup in an airtight container. It keeps well in the fridge for 3-5 days. If you want to freeze it, let it cool first. Then, pour it into freezer-safe bags. It can last for up to three months. To keep your creamy vegetable soup fresh, follow these simple steps: - Refrigeration: Allow the soup to cool to room temperature. Pour it into an airtight container. Store it in the fridge. It will stay good for up to 4 days. - Freezing: If you want to save it for later, freeze the soup. Use freezer-safe containers or bags. Leave some space for expansion. It can last up to 3 months in the freezer. - In the fridge, your soup will last about 4 days if stored properly. - For frozen soup, the best practice is to label it with the date. This way, you know when to use it. Thaw it in the fridge overnight before reheating. Reheating your soup correctly is key to keeping its taste. Here’s how: - Recommended methods: Use a pot on the stove over medium heat. Stir often to prevent burning. You can also use a microwave. Heat it in short bursts, stirring in between. - Avoiding common mistakes: Don’t reheat it too quickly. This can change the texture. Avoid reheating more than once. It’s best to heat only what you plan to eat. To make creamy vegetable soup, follow these steps: 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 diced onion and 3 minced garlic cloves. Cook until the onion is soft, about 5 minutes. 3. Add 1 cup each of diced carrots, diced celery, and diced potatoes. Stir and cook for 5-7 minutes. 4. Mix in 1 cup of chopped broccoli, 1 cup of diced zucchini, and 1 teaspoon each of dried thyme and basil. Cook for another 5 minutes, stirring often. 5. Pour in 4 cups of vegetable broth and bring to a simmer. Cook until all veggies are tender, about 15-20 minutes. 6. Use an immersion blender to puree the soup until smooth. For a chunkier soup, blend just half. 7. Stir in 1 cup of coconut milk, then add salt and pepper to taste. Heat gently for 5 more minutes. 8. Serve hot, and add fresh herbs for a nice garnish if you like. Yes, you can use frozen vegetables! They are a great option when fresh ones are not available. Here are some tips: - Use frozen veggies in the same amounts as fresh. They will cook fast, so check for tenderness. - Add them later in the cooking process. This helps them keep some of their texture. - Make sure to thaw them first for smoother blending. This helps avoid icy spots in your soup. Frozen vegetables are often just as healthy as fresh ones. They can save you time and make cooking easier. If you want a thicker soup, here are some methods: - Blend more of the soup. The more you blend, the creamier it gets. - Add a potato. Just cook another diced potato with the other veggies. It will thicken as it cooks. - Use a cornstarch slurry. Mix 1 tablespoon of cornstarch with water and stir it in while cooking. - Try adding cream or more coconut milk. This will make the soup thicker and richer. These methods help you achieve the perfect consistency for your creamy vegetable soup. This blog post covers how to make creamy vegetable soup using fresh and easy ingredients. You learned about the key vegetables, like carrots and spinach, and how to sauté them for a rich base. I shared tips on enhancing flavor and variations to keep your soup exciting. Remember to store your soup properly for the best taste. Use these steps and tips to create a delicious meal any time. Enjoy your cooking adventure!

Creamy Dreamy Vegetable Soup

A rich and creamy vegetable soup loaded with healthy ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced potatoes
  • 1 cup chopped broccoli florets
  • 1 cup diced zucchini
  • 1 cup chopped spinach
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • optional Fresh herbs (like parsley or chives) for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
  • Add the carrots, celery, and potatoes to the pot. Sauté for an additional 5-7 minutes until the vegetables begin to soften.
  • Stir in the chopped broccoli, zucchini, and dried herbs (thyme and basil). Cook for another 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring the mixture to a simmer. Cover and let it cook for 15-20 minutes, or until all the vegetables are tender.
  • Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and return it to the pot.
  • Stir in the coconut milk and season with salt and pepper to taste. Heat gently for another 5 minutes until warmed through.
  • Serve the soup hot, garnished with fresh herbs if desired.

Notes

Use fresh herbs for garnish to enhance flavor.
Keyword creamy, soup, vegetable