Creamy Garden Vegetable Soup

$To make this creamy vegetable soup, you need a few key ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup cauliflower florets - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer texture) - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients bring a nice mix of flavors and textures to the soup. The olive oil helps sauté the onion and garlic, making them fragrant. Fresh vegetables add color and nutrition. Vegetable broth forms the base, while coconut milk or cream gives it that creamy goodness. You can add some extra herbs and spices to boost the taste of your soup: - Additional herbs: Try using fresh thyme or basil if you have them. - Spices: A pinch of paprika or cumin can add warmth. - Garnishes: Top with croutons or a swirl of more coconut milk for flair. These optional ingredients can make your soup unique. They add depth and personality, so feel free to experiment. {{ingredient_image_1}} 1. Sautéing the onion and garlic: Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one medium diced onion and two minced garlic cloves. Cook for about three to four minutes until they soften and smell great. 2. Cooking the vegetables: Next, add two diced carrots and two diced celery stalks. Let them cook for about five minutes until they start to soften. Then, stir in one diced zucchini, one cup of trimmed green beans, and one cup of cauliflower florets. Cook these for another three to four minutes. 1. How to achieve a creamy texture: Pour in four cups of vegetable broth and bring it to a boil. Once it boils, lower the heat and let it simmer for about fifteen minutes, or until the veggies are tender. Now, add one teaspoon each of dried thyme and basil, followed by one cup of coconut milk. Stir well and let it simmer for another five minutes. 2. Adjusting seasoning: Taste the soup and add salt and pepper to your liking. When it’s just right, remove it from the heat. Use an immersion blender to blend the soup until it's smooth and creamy. If you don’t have one, you can carefully transfer the soup to a blender in batches. Blend until it’s velvety and delightful. Ladle the soup into bowls and garnish with fresh chopped parsley before serving. Enjoy your creamy vegetable soup! To cut vegetables evenly, use a sharp knife. A sharp knife helps you slice without tearing. When you cut vegetables the same size, they cook evenly. Aim for small, bite-sized pieces. This way, they blend well and taste great. Simmering is key for flavor. After boiling your soup, lower the heat and let it simmer. Simmering for about 15 minutes makes the vegetables softer. This time allows the flavors to mix well. Be patient; it makes a big difference! Pair your creamy vegetable soup with crusty bread. The bread soaks up the soup nicely. You can also serve it with a side salad for a fresh touch. A light salad adds crunch and color to your meal. For presentation, use rustic bowls. Ladle the soup into bowls and drizzle coconut milk on top. A sprinkle of fresh parsley adds a nice pop of green. These simple touches make your dish look fancy! Pro Tips Fresh Vegetables: Using seasonal and fresh vegetables will enhance the flavor and nutrition of your soup. Visit local farmers' markets for the best picks! Texture Variation: For added texture, reserve some of the sautéed vegetables before blending and stir them back into the soup after blending. Herb Infusion: For a more intense herbal flavor, consider adding fresh herbs like basil or thyme towards the end of cooking rather than dried. Storage Tips: This soup keeps well in the fridge for up to 5 days. For longer storage, freeze in individual portions for quick meals later. {{image_2}} You can make this soup your own. First, think about dairy-free options. Instead of coconut milk, try almond milk or cashew cream. These will keep it creamy without dairy. Next, consider adding proteins. Beans, like chickpeas or white beans, add protein and fiber. If you prefer meat, diced chicken works well too. Just cook it with the onions for added flavor. This soup can travel the world with a few tweaks. Add spices like curry powder for an Indian flair. Toss in some cumin for a Mexican twist. You can also adjust the soup for seasonal vegetables. Use squash in fall or fresh peas in spring. This keeps the soup fresh and exciting all year round. To keep your creamy vegetable soup fresh, store it right. First, let the soup cool down to room temperature. Then, pour it into airtight containers. This helps keep the soup tasty and safe. - Refrigeration tips: Place the soup in the fridge. It will stay good for about 3 to 4 days. Always check for any signs of spoilage before eating. - Freezing instructions: If you want to save it longer, freezing is a great option. Use freezer-safe containers or bags. Label them with the date. Your soup will last for about 2 to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. When it comes time to enjoy your soup again, reheating is key. You want to keep it creamy and smooth. Here’s how to do it best. - Stovetop method: Pour the soup into a pot. Heat it over medium-low heat. Stir often to prevent it from sticking. If it seems thick, add a splash of broth or water to loosen it up. - Microwave method: Use a microwave-safe bowl. Cover the bowl loosely with a lid or plastic wrap. Heat it in short bursts, about 1 to 2 minutes. Stir in between to ensure even heating. These methods help keep the soup's great texture and flavor. Enjoy every bite of your creamy vegetable soup! How can I make it spicier? To add spice, include red pepper flakes or diced jalapeños. Start with a small amount. You can always add more! Stir them in when you add the vegetables. This adds heat without changing the soup's base flavor. Can I use frozen vegetables? Yes, you can use frozen vegetables! They are convenient and save prep time. Just add them in the same step as the fresh ones. If using frozen, you may need to cook the soup a bit longer. This allows the flavors to meld well. Caloric content and health benefits This creamy vegetable soup is light and healthy. Each serving has about 200 calories. It's rich in vitamins from the vegetables. The coconut milk adds healthy fats. This makes it a filling meal without being too heavy. Substitution ideas for various dietary restrictions For a vegan option, stick with coconut milk. If you need it gluten-free, use a gluten-free broth. To boost protein, add cooked beans or lentils. These options keep the soup tasty while meeting dietary needs. This blog post covered everything you need for creamy vegetable soup. We discussed essential ingredients like olive oil and fresh veggies. I shared steps to prepare and blend the soup for the right texture. Helpful tips ensured your soup is perfect every time. You learned about variations and how to store leftovers well. With these insights, you can make a delicious, satisfying soup that everyone will love. Enjoy cooking and experimenting with your favorite flavors!$

Creamy Garden Vegetable Soup

A rich and creamy vegetable soup filled with fresh garden vegetables and herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup cauliflower florets
4 cups vegetable broth
1 cup coconut milk (or heavy cream for a richer texture)
1 teaspoon dried thyme
1 teaspoon dried basil
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the diced carrots and celery to the pot, cooking for an additional 5 minutes until they start to soften.
Stir in the zucchini, green beans, and cauliflower, cooking for another 3-4 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for about 15 minutes or until the vegetables are tender.
Add the dried thyme and basil, followed by the coconut milk. Stir to combine and simmer for another 5 minutes.
Season the soup with salt and pepper according to taste.
Remove from heat and, using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches, blending until velvety.
Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Serve the soup in rustic bowls with a drizzle of coconut milk on top and a sprinkle of fresh parsley for a pop of color. Pair with crusty bread for a complete meal.

Keyword creamy, healthy, soup, vegetable