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–+ servings

Creamy Vegetable Soup

A rich and creamy soup filled with a variety of vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup potatoes peeled and diced
  • 1 cup broccoli chopped
  • 1 cup spinach fresh
Base
  • 1 tablespoon olive oil for sautéing
  • 1 onion medium chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth low sodium
  • 1 cup heavy cream or coconut milk for dairy-free
Seasoning
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 teaspoon thyme dried
  • 1 teaspoon basil dried

Method
 

Prepare the Vegetables
  1. Chop all the vegetables and set aside.
  2. In a large pot, heat the olive oil over medium heat.
Sauté the Base
  1. Add the chopped onion and garlic to the pot, sauté until translucent, about 5 minutes.
  2. Stir in the diced carrots, celery, and potatoes, cooking for another 5 minutes.
Add Broth and Simmer
  1. Pour in the vegetable broth and bring to a boil.
  2. Reduce heat and let it simmer for 15 minutes until the vegetables are tender.
Blend the Soup
  1. Add the broccoli and spinach, cooking for an additional 5 minutes.
  2. Using a blender, puree the soup until smooth. Return to the pot.
Finish the Soup
  1. Stir in the heavy cream and season with salt, pepper, thyme, and basil.
  2. Heat through for another 5 minutes and serve hot.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gFiber: 4gSugar: 5g

Notes

Feel free to add any other vegetables you have on hand. This soup can be stored in the refrigerator for up to 3 days.

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