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- 2 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and sliced - 1 celery stalk, chopped - 1 medium potato, peeled and diced - 1 zucchini, diced - 1 red bell pepper, chopped - 1 cup fresh green beans, trimmed - 4 cups vegetable broth - 1 cup full-fat coconut milk - 1 tablespoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped When I make this hearty one-pot creamy vegetable soup, I love to gather fresh, vibrant ingredients. Each item adds its own flavor and texture to the dish. I start with olive oil. It gives the soup a rich base. Next, I add a finely diced onion and minced garlic. These two ingredients create a nice aroma as they cook. I then toss in sliced carrots, chopped celery, and diced potato. These veggies add depth and a bit of sweetness. Zucchini and red bell pepper follow, bringing color and crunch. I love how green beans add a fresh taste to the mix. For the liquid, I use vegetable broth and rich coconut milk. This combo makes the soup creamy and comforting. Finally, I season it with dried thyme and smoked paprika. A sprinkle of salt and pepper enhances all the flavors. To finish, I chop fresh parsley for garnish. It adds a pop of green and freshness. Using these ingredients, you can create a warm and satisfying soup that feels like a hug in a bowl. {{ingredient_image_2}} - Sautéing the Onion and Garlic Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium onion, finely diced. Cook for 3-4 minutes until soft and clear. Then stir in 3 cloves of minced garlic. Cook for 1 more minute. The smell will be amazing! - Adding Vegetables Next, add 2 sliced carrots, 1 chopped celery stalk, and 1 diced potato. Stir them together. Cook for about 5 minutes. This helps the veggies soften a bit. Then, add 1 diced zucchini, 1 chopped red bell pepper, and 1 cup of fresh green beans cut into thirds. Cook for another 3-4 minutes while stirring. - Pouring in Broth and Coconut Milk Carefully pour in 4 cups of vegetable broth. Add 1 cup of full-fat coconut milk and stir well. This mix makes the soup creamy and rich. - Seasoning the Soup Now, season the soup with 1 tablespoon of dried thyme, 1 teaspoon of smoked paprika, salt, and pepper to taste. Bring the soup to a gentle boil. This step helps all the flavors blend together. - Blending for Creaminess Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. Check that all veggies are tender. To make it creamy, use an immersion blender. Blend it slightly but leave some chunks. If you don’t have that, blend half the soup in a regular blender and return it to the pot. - Final Adjustments Taste the soup and adjust the seasoning if needed. Add more salt or pepper for flavor. - Presentation Tips Serve the soup hot in rustic bowls. Garnish with fresh parsley for color. You can also drizzle a bit of coconut milk on top for flair. - Accompaniments Pair the soup with crusty bread for a complete meal. It adds a nice crunch and pairs well with the creamy soup. Enjoy! - To enhance flavor, add spices like cumin or coriander. - Fresh vegetables make a big difference in taste. Choose bright and firm ones. - Pair the soup with crusty bread or a simple salad. - Serve hot for the best taste and warmth. - An immersion blender is easy and quick for blending. - For a smooth soup, use a traditional blender. Blend until you reach your desired texture. Pro Tips Fresh Ingredients: For the best flavor, use fresh, seasonal vegetables. They will enhance the taste of your soup significantly. Texture Control: If you prefer a chunkier soup, blend only a portion of the mixture. This allows for a hearty, rustic texture. Herb Variations: Experiment with different herbs such as basil or cilantro for a unique twist on flavor. Serving Suggestions: Serve with a drizzle of olive oil or a sprinkle of nutritional yeast for added richness and flavor. {{image_4}} For a dairy-free option, use almond or oat milk instead of coconut milk. This keeps the soup creamy but changes the flavor slightly. If you want to swap seasonal veggies, think about using squash in the fall or peas in the spring. These changes can add fresh tastes and colors to your soup. To add protein, consider beans or tofu. Both options will make your soup more filling. You can add a can of drained beans or some diced tofu while cooking. For herbs, try using basil or oregano. Each herb changes the soup's taste and makes it unique. Just sprinkle them in and taste as you go! If you need a gluten-free option, make sure your vegetable broth is gluten-free. Most brands are, but checking is key. For vegan modifications, ensure the broth and any added ingredients are plant-based. This soup can easily fit many diets while keeping it tasty and satisfying. How long will it last in the fridge? This creamy vegetable soup lasts for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. Let it cool before putting it in the fridge to keep it fresh longer. Best practices for freezing soup If you want to freeze the soup, let it cool completely first. Use freezer-safe containers or bags. Leave some space at the top of the container. The soup will expand as it freezes. It’s best to use the soup within 2 to 3 months for the best taste. Reheating frozen soup To reheat, let the soup thaw in the fridge overnight. Then, warm it on the stove over low heat. Stir often to ensure even heating. You can also use a microwave, but be sure to stir halfway through. Creative ways to repurpose leftover soup You can turn leftover soup into a pasta sauce. Just cook some pasta and mix it with the soup. You can also add it to rice or quinoa for a quick meal. Another idea is to use it as a base for a casserole. Just add some cheese and bake until bubbly. Making this soup takes about 40 minutes in total. You will spend around 15 minutes on prep. The cooking time is about 25 minutes. This gives you time to chop the veggies and sauté them. Yes, you can swap out vegetables for your favorites. Here are some great options: - Broccoli florets - Cauliflower pieces - Peas - Spinach or kale - Sweet corn Feel free to mix and match based on what's in your fridge. This soup is perfect for meal prep! You can make it ahead and store it. Here’s how: - Cool the soup completely before storing. - Place it in an airtight container. - It lasts in the fridge for about 3-4 days. - You can also freeze it for up to three months. If your soup is too thick, don’t worry! Here are some quick fixes: - Add more vegetable broth. - Stir in a bit of water or coconut milk. - Heat it gently until it reaches your desired consistency. These simple solutions will help you enjoy a perfect creamy soup! This blog post offered a clear guide to making a delicious one-pot creamy vegetable soup. You learned about the key ingredients, seasonings, and step-by-step instructions. We discussed tips for perfecting flavor and serving ideas to enhance your meal. Remember, soup can be flexible. Feel free to swap ingredients or add your favorite proteins. Whether for a cozy dinner or meal prep, this recipe warms the soul and satisfies. Enjoy trying new variations and making it your own!

Creamy Vegetable Delight Soup

A rich and creamy vegetable soup packed with flavor and nutrition.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 1 stalk celery, chopped
  • 1 medium potato, peeled and diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, chopped into small pieces
  • 1 cup fresh green beans, trimmed and cut into thirds
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tablespoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for approximately 3-4 minutes, or until the onion is soft and translucent.
  • Stir in the minced garlic, cooking for an additional minute until it's fragrant and aromatic.
  • Add the sliced carrots, chopped celery, and diced potato to the pot. Stir the vegetables together and cook for about 5 minutes, allowing them to soften slightly.
  • Incorporate the diced zucchini, chopped red bell pepper, and green beans into the mixture. Cook for an additional 3-4 minutes, continuing to stir occasionally.
  • Carefully pour in the vegetable broth and then add the coconut milk. Stir well to combine all the ingredients evenly.
  • Season the mixture with dried thyme, smoked paprika, salt, and pepper. Bring the soup to a gentle boil, ensuring all flavors meld together.
  • Once boiling, reduce the heat to low, cover the pot, and let the soup simmer quietly for about 20 minutes, or until all the vegetables are tender and cooked through.
  • For a creamy texture, use an immersion blender to blend the soup slightly, leaving some chunks for a hearty bite. If you don’t have an immersion blender, you can transfer half of the soup mixture to a regular blender, blend until smooth, and return the blended portion back to the pot.
  • Taste the soup and adjust the seasoning as necessary, adding more salt or pepper to enhance the flavors.
  • Serve the soup hot in bowls, garnished with freshly chopped parsley for a pop of color and freshness.

Notes

Consider serving the soup in rustic bowls and pairing it with crusty bread for a complete and inviting meal. Drizzle a little extra coconut milk on top for a decorative touch!
Keyword creamy, healthy, soup, vegetable