Description
Enjoy this Homemade Creamy Vegetable Soup that combines fresh veggies with a creamy texture, perfect for chilly evenings.
Ingredients
For the Soup Base
- 4 cups assorted fresh vegetables (carrots, celery, broccoli, cauliflower)
- 4 cups organic vegetable broth or homemade stock
- 1 medium onion, chopped
- 2 cloves garlic, minced
- For Creaminess
- 1 can coconut milk or almond milk
For Seasoning
- 2 tablespoons olive oil for sautéing
- Salt, to taste
- Pepper, to taste
- Optional chili flakes for heat
- 1 tablespoon fresh herbs (thyme, parsley)
Instructions
1. Chop the assorted fresh vegetables into uniform pieces.
2. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant, about 2-3 minutes.
3. Add chopped vegetables and cook until they start to soften, about 5-7 minutes.
4. Pour in the organic vegetable broth and bring to a simmer.
5. Let the soup simmer until all vegetables are tender, about 15-20 minutes.
6. Stir in the coconut or almond milk until the desired creamy texture is achieved.
7. Season with salt, pepper, and optional chili flakes to taste.
8. Serve hot, garnished with fresh herbs and a drizzle of olive oil.
Notes
Best enjoyed fresh but can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg