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One-Pot Creamy Vegetable Soup

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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.

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.