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.
Find it online: https://recipesbyjanet.com/one-pot-creamy-vegetable-soup/
