Why You’ll Love This Recipe
- Simplicity: Crafted in a single pot, this soup minimizes cleanup and maximizes convenience.
- Versatility: Easily adaptable to include your favorite vegetables or whatever you have on hand.
- Nutrient-Rich: Packed with a variety of vegetables, it offers a wholesome and nourishing meal option.
- Vegan-Friendly: The creamy texture is made without dairy, making it suitable for those following a plant-based diet.
- Comforting: Ideal for cold days or when you want a warm, filling meal that's both satisfying and healthy.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon neutral oil (e.g., olive oil)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 medium potato, peeled and diced
- 2 celery stalks, chopped
- 1 cup cauliflower florets
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 cup coconut milk (or any plant-based milk)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional garnish: fresh parsley or vegan cheese
Directions
- Heat the oil in a large pot over medium heat. Add the garlic and onion, cooking until softened, about 3-5 minutes.
- Add the carrots, potato, celery, cauliflower, and zucchini to the pot. Stir and cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the vegetables are tender.
- Add the coconut milk, thyme, basil, salt, and pepper. Stir and let the soup simmer for another 5-10 minutes.
- Using an immersion blender, blend the soup until it reaches your desired consistency. You can blend it completely for a creamy texture or leave it a bit chunky for added texture.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or a sprinkle of vegan cheese if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Variations
- Add protein: Include chickpeas, lentils, or tofu for a boost of protein.
- Use different vegetables: Feel free to swap in vegetables like sweet potatoes, spinach, or peas based on what you have.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Herb variations: Experiment with different herbs like rosemary, oregano, or dill to change up the flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
- Reheating: Reheat on the stovetop over medium heat until warmed through, adding a little extra broth or water if it becomes too thick.
FAQs
Can I use other types of plant-based milk?
Yes, you can substitute coconut milk with other plant-based milks such as almond milk, soy milk, or oat milk. Coconut milk gives it a creamy texture, but any milk will work.
Can I make this soup ahead of time?
Yes, this soup keeps well in the fridge for a few days, so it's perfect for meal prepping or making ahead of time.
How do I make the soup thicker?
To make the soup thicker, you can either blend more of the vegetables or add a slurry of cornstarch and water to the pot.
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be substituted in place of dried ones. Use about 3 times the amount of fresh herbs as the dried ones listed.
Can I add more vegetables?
Absolutely! This recipe is very versatile, so feel free to add any extra vegetables you like, such as kale, spinach, or bell peppers.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I use different types of broth?
You can use any vegetable broth or even a homemade broth if preferred. Just keep in mind that the flavor of the soup will depend on the broth you use.
How can I make this soup spicier?
To add a spicy kick, you can include chili flakes, a dash of hot sauce, or fresh chopped jalapeños.
Can I make this soup creamier?
If you want a thicker and creamier texture, you can blend more of the soup or add more coconut milk or a dollop of plant-based cream.
Is this recipe high in calories?
This soup is relatively low in calories but is filling thanks to the vegetables and creamy base. You can adjust the richness by modifying the type and amount of plant-based milk used.
Conclusion
This One-Pot Creamy Vegetable Soup is the ultimate comfort food, offering a delicious blend of flavors and nutrients. It’s perfect for busy weeknights or when you need a warm, satisfying meal. With its creamy texture and the ease of making it all in one pot, it’s sure to become a favorite in your recipe rotation. Whether you're serving it as a main dish or as a starter, this soup will warm you from the inside out.
One-Pot Creamy Vegetable Soup
This One-Pot Creamy Vegetable Soup is a hearty and nutritious meal, featuring a mix of fresh vegetables and a creamy, plant-based broth. Perfect for a cozy night, this vegan-friendly soup is quick to make, full of flavor, and requires minimal cleanup. Ideal for those looking for comfort food with a healthy twist.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Gluten Free
Ingredients
- 1 tablespoon neutral oil (e.g., olive oil)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 medium potato, peeled and diced
- 2 celery stalks, chopped
- 1 cup cauliflower florets
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 cup coconut milk (or any plant-based milk)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional garnish: fresh parsley or vegan cheese
Instructions
- Heat the oil in a large pot over medium heat. Add garlic and onion, cooking until softened, about 3-5 minutes.
- Add carrots, potato, celery, cauliflower, and zucchini to the pot. Stir and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until vegetables are tender.
- Stir in coconut milk, thyme, basil, salt, and pepper. Simmer for another 5-10 minutes.
- Using an immersion blender, blend the soup to your desired consistency. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley or vegan cheese.
Notes
- To make it spicier, add red pepper flakes or hot sauce.
- For extra protein, include chickpeas, lentils, or tofu.
- This recipe is gluten-free, vegan, and easily adaptable with different vegetables.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
