Creamy Vegetable Soup (Print)
Velvety blend of carrots, potato, zucchini and peas finished with cream or coconut milk for a warming bowl.
# Ingredient List:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium potato, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 cup frozen or fresh peas
→ Broth and Seasonings
10 - 4 cups vegetable broth (use gluten-free if required)
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt, to taste
15 - Black pepper, to taste
→ To Finish
16 - 1/2 cup heavy cream or coconut milk for dairy-free
17 - 2 tablespoons chopped fresh parsley, optional for garnish
# How-To Steps:
01 - In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant.
02 - Add carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Stir in zucchini, green beans, and peas. Continue to cook for an additional 2 minutes.
04 - Pour in vegetable broth and add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, or until all vegetables are tender.
06 - Remove the bay leaf, then blend the soup directly in the pot using an immersion blender until smooth, or blend in batches using a countertop blender if preferred. Some texture can be retained if desired.
07 - Stir in heavy cream or coconut milk and heat gently for 2 to 3 minutes. Adjust seasoning to taste.
08 - Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
# Expert Suggestions:
01 -
- You can use whatever veggies are starting to look too loved in your fridge—no two pots ever taste exactly the same.
- The creamy texture makes it feel indulgent, but it’s sneakily packed with nutrition and surprisingly light.
02 -
- Adding the cream too quickly while the soup is boiling can make it split—turn down the heat first for the silkiest finish.
- I once skipped fishing out the bay leaf, and biting into it is a lesson you only need to learn once.
03 -
- Always sauté aromatics until soft, not brown, so the flavor is sweet and mellow.
- A squeeze of lemon or even a splash of vinegar just before serving wakes up every flavor.