Creamy Vegetable Soup
A luscious, dairy-free Creamy Vegetable Soup filled with fresh vegetables, herbs, and plant-based creaminess—comforting, flavorful, and perfect for every season.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 potato peeled and cubed
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk or oat milk
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant and golden.
- Add carrots, celery, zucchini, potato, and cauliflower. Stir everything like you’re channeling your inner chef.
- Pour in vegetable broth, salt, thyme, and pepper. Bring to a gentle boil.
- Lower the heat and simmer for 20–25 minutes until veggies are soft and dreamy.
- Blend the soup using an immersion blender until smooth and creamy.
- Stir in coconut milk and lemon juice, then simmer for another 3 minutes.
- Garnish with parsley, pour into bowls, and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 160%
- Vitamin C: 70%
- Iron: 10%
- Potassium: 18%
- Magnesium: 12%
Additional Notes / Tips
- For extra depth, roast the vegetables before blending.
- Add a pinch of nutmeg—it gives a fancy restaurant vibe.
- Want it thicker? Toss in more potatoes or cashews before blending.
- Store leftovers for up to three days—they taste even better the next day.
- Pair with crusty bread or a vegan grilled sandwich for ultimate comfort.