Creamy Vegetable Soup

Experience the ultimate comfort with this Creamy Vegetable Soup, a velvety blend of fresh garden vegetables simmered in a nourishing, flavorful broth. This dish is the perfect solution for a cozy lunch or a light dinner that satisfies without feeling heavy.

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The combination of savory aromatics, tender vegetables, and a hint of nutmeg creates a sophisticated flavor profile. Whether you are cooking for your family or meal-prepping for the week, this soup is a versatile and healthy choice.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 medium potato, peeled and diced
• 1 small zucchini, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 4 cups low-sodium vegetable broth
• 1 cup whole milk or unsweetened plant-based milk
• 1/2 cup heavy cream (or use coconut cream for vegan option)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (or to taste)
• Pinch of nutmeg (optional)
• 2 tablespoons chopped fresh parsley

Instructions

1

Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant and translucent.

2

Add carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.

3

Stir in zucchini, broccoli, and cauliflower. Cook for another 3 minutes.

4

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until vegetables are very tender.

5

Remove pot from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.

6

Return the soup to low heat. Stir in milk and cream. Add thyme, oregano, pepper, salt, and optional nutmeg. Heat gently, stirring, until warmed through—do not boil.

7

Taste and adjust seasonings as desired.

8

Ladle into bowls, garnish with fresh parsley, and serve hot.

Zusatztipps für die Zubereitung

For a chunkier texture, you can choose to blend only half of the soup and then mix it back into the pot. Be careful when blending hot liquids, especially if using a countertop blender.

Varianten und Anpassungen

To make this soup vegan, simply substitute the dairy milk and cream with unsweetened plant-based options like oat or almond milk and use coconut cream. You can also add a handful of spinach or kale for extra greens and nutrients.

Serviervorschläge

This soup pairs exceptionally well with a side of crusty bread for dipping or a crisp green salad for a balanced, refreshing meal.

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Enjoy this nutritious and warming bowl of creamy vegetable goodness. It is an easy way to enjoy a wide variety of vegetables in one delicious, velvety serving.

Frequently Asked Questions

→ Can I make this soup vegan?

Yes, simply replace the whole milk and heavy cream with unsweetened plant-based milk like oat or almond milk and use coconut cream instead of dairy cream.

→ What vegetables can I substitute?

You can swap in any seasonal vegetables like sweet potato, parsnips, spinach, or kale. Just ensure they're chopped into similar sizes for even cooking.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens.

→ Can I freeze this soup?

Yes, let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring well.

→ How can I make the soup chunkier?

Blend only half of the cooked vegetables and stir the puree back into the pot with the remaining chunks for a heartier texture.

→ What can I serve with this soup?

Pair it with crusty bread, garlic toast, a crisp green salad, or a grilled cheese sandwich for a complete and satisfying meal.