Creamy Dreamy Vegetable Soup

$- 2 tablespoons of extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves of fresh garlic, minced - 2 medium carrots, diced into small pieces - 2 celery stalks, diced - 1 medium potato, peeled and diced - 1 cup of fresh green beans, trimmed and chopped - 1 medium zucchini, diced - 4 cups of rich vegetable broth - 1 cup of creamy coconut milk - 1 teaspoon of dried thyme - 1 teaspoon of dried basil - Salt and freshly ground pepper, to taste - Fresh parsley, chopped, for garnish Gathering the right ingredients is key to making a great creamy vegetable soup. I love using fresh, vibrant vegetables for the best flavor. Start with olive oil. It adds a rich base and helps cook the onion and garlic. Next, chop up an onion and mince some garlic. These two ingredients bring warmth and depth to the soup. Carrots and celery add sweetness and crunch. A diced potato helps thicken the soup and gives it body. Fresh green beans and zucchini add color and texture. They also make the soup more filling. Use a good vegetable broth to create a rich, savory base. The coconut milk gives the soup its creamy texture without dairy. Don't forget the seasonings! Thyme and basil bring out the flavors of the vegetables. Add salt and pepper to taste. Finally, fresh parsley makes a lovely garnish. It adds a pop of color and freshness. With these ingredients, you are ready to create a hearty and nourishing creamy vegetable soup! {{ingredient_image_2}} 1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. 2. When the oil shimmers, add 1 medium onion, finely chopped. Stir often for 5 minutes. The onion should turn translucent. 3. Add 2 cloves of minced garlic to the pot. Sauté for 1-2 minutes until the garlic smells nice. Avoid burning it. 4. Next, add 2 medium diced carrots and 2 diced celery stalks. Cook for 5 minutes, stirring often. This helps soften the veggies. 1. Add 1 medium peeled and diced potato, 1 cup of chopped green beans, and 1 diced zucchini. 2. Pour in 4 cups of rich vegetable broth. Stir well to mix all the ingredients. 3. Turn up the heat to bring the pot to a boil. Once it boils, reduce the heat to low. 4. Let the soup simmer uncovered for about 20 minutes. Check for tenderness; all veggies should be soft. 5. After 20 minutes, stir in 1 cup of creamy coconut milk, 1 teaspoon of dried thyme, and 1 teaspoon of dried basil. 6. Simmer for another 5 minutes. This helps all the flavors blend nicely. 1. For a creamy texture, blend the soup using an immersion blender until smooth. 2. If you use a traditional blender, pour the soup in batches. Be careful with hot liquid! 3. Season with salt and freshly ground pepper to taste. Stir well for even seasoning. 4. Serve hot in bowls, garnished with fresh chopped parsley for a pretty look. Consider adding a drizzle of coconut milk on top for extra flair. To make a great soup, start with sautéing your onion. Heat olive oil over medium heat in your pot. Add the finely chopped onion and stir it for about 5 minutes. You want it to get soft and clear, not brown. Next, add your minced garlic. This step is key. Cook it for 1 to 2 minutes, just until it smells good. If you cook it too long, it will burn and taste bitter. Now, add your diced carrots and celery. Cook these for about 5 minutes. Stir often to help them soften. After that, toss in the diced potato, green beans, and zucchini. Pour in the vegetable broth, and mix everything well. Bring this to a boil and then let it simmer for 20 minutes. For blending, I love using an immersion blender. It’s easy and keeps the soup in the pot. Blend until it’s nice and smooth. If you use a traditional blender, be careful. Hot soup can splash. Blend in small batches to keep things safe. To get a smooth texture, let the soup cool a bit before pouring. This way, it won't steam up the lid. Remember to blend it well. No one likes chunky soup unless that's your style! Now, let’s talk seasoning. After blending, taste your soup. Add salt and freshly ground pepper as needed. Start with a little, and keep adjusting until it’s just right. For extra flavor, use dried thyme and basil. They bring a warm taste that makes the soup feel cozy. You can also add fresh herbs like parsley when serving. This will brighten up the dish and make it look pretty! Pro Tips Fresh Ingredients: Always use the freshest vegetables available for the best flavor and texture in your soup. Texture Control: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is for a delightful contrast. Herb Variations: Feel free to experiment with other herbs like oregano or rosemary to customize the flavor profile to your liking. Make Ahead: This soup can be made in advance and stored in the fridge for up to 3 days, making it perfect for meal prep. {{image_4}} You can change the vegetables in this soup based on the season. Try using squash in fall or peas in spring. Fresh vegetables have the best flavor. If you don't have fresh ones, frozen veggies work too. They are picked at peak ripeness and can be just as tasty. Just add them to the pot without thawing. Coconut milk adds great creaminess. If you want a non-dairy option, use almond milk or cashew cream. For a richer taste, try heavy cream or sour cream. Each option gives a unique flavor, so pick what you love most. Spices and herbs can make this soup special. Add curry powder for warmth or dill for a fresh taste. You can also mix in proteins like chickpeas or lentils. They add heartiness and extra nutrition. Feel free to experiment with your favorite flavors! To store your creamy vegetable soup, let it cool first. Then, transfer it to an airtight container. This keeps the soup fresh and prevents odors from other foods. Store it in the fridge for up to 3 days. If you want to keep it longer, consider freezing. To freeze, use freezer-safe containers or bags. Leave some space at the top for expansion. This soup can last up to 3 months in the freezer. When you’re ready to enjoy leftovers, you have a few options. You can reheat on the stove over medium heat. Stir frequently to avoid sticking. Another option is to use the microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. This helps to keep the flavor and texture intact. Always check the temperature before serving to ensure it's hot throughout. In the fridge, your creamy vegetable soup lasts about 3 days. After that, it may start to lose quality. Watch for signs of spoilage. If the soup smells off, looks discolored, or has an unusual texture, it's best to discard it. Freezing extends its life to 3 months, but be mindful of freezer burn. Always label your containers with the date to keep track of freshness. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It stores well in the fridge. Just let it cool before placing it in a container. You can keep it for up to three days. When you are ready to eat, just reheat it on the stove. What are the best vegetables for this soup? The best vegetables for this soup are those you enjoy. I love using onion, carrots, celery, and zucchini. You can also add bell peppers, spinach, or peas. Feel free to mix and match based on what you have. Fresh or frozen vegetables work great too! Is creamy vegetable soup healthy? Yes, creamy vegetable soup can be very healthy. It is packed with vitamins and minerals from the vegetables. Coconut milk adds healthy fats. This soup is also low in calories if you control the portion size. How can I reduce calories in this recipe? To reduce calories, use less coconut milk or a lower-fat version. You can also add more vegetables and less broth. This will keep the soup light. Another tip is to skip the oil and sauté vegetables in water or broth. What to serve with vegetable soup? I love serving this soup with crusty bread. A simple side salad is also a great choice. You could add cheese or crackers for extra flavor. Pairing with a sandwich can make it a full meal. Can I use this recipe for meal prepping? Yes, this recipe is perfect for meal prepping. You can make a large batch and divide it into portions. Store them in airtight containers. This way, you have quick and healthy meals ready to go! This blog post detailed how to make a creamy vegetable soup. We explored key ingredients like olive oil, fresh veggies, and coconut milk. I shared steps to prepare, cook, and blend for creaminess. We also covered tips for perfecting your soup and variations to try. Finally, I included helpful storage and reheating advice. Soup can be a simple and healthy meal. Adjust it to fit your taste. Enjoy creating and sharing your own version!$

Creamy Dreamy Vegetable Soup

A rich and creamy vegetable soup that is both comforting and nutritious.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
2 medium carrots, diced into small pieces
2 stalks celery, diced
1 medium potato, peeled and diced
1 cup fresh green beans, trimmed and chopped
1 medium zucchini, diced
4 cups rich vegetable broth
1 cup creamy coconut milk
1 teaspoon dried thyme
1 teaspoon dried basil
to taste salt and freshly ground pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion. Sauté for about 5 minutes until the onion turns translucent, stirring occasionally to avoid browning.
Incorporate the minced garlic into the pot. Continue to sauté for an additional 1-2 minutes, until the garlic releases its aromatic fragrance, being careful not to burn it.
Next, add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.
Add the diced potato, chopped green beans, and zucchini to the pot. Pour in the vegetable broth and stir to combine all ingredients.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for 20 minutes or until all vegetables are tender.
After the vegetables are tender, stir in the coconut milk, dried thyme, and dried basil. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld beautifully.
For a creamy texture, use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a traditional blender; just be cautious with the hot liquid.
Season the soup to your liking with salt and freshly ground pepper. Stir well to ensure the seasoning is evenly distributed.
Serve the soup hot in bowls, generously garnished with a sprinkle of fresh chopped parsley for a vibrant touch.

Notes

Consider serving the soup with a drizzle of coconut milk on top and a few whole green beans for an elegant look. Pair with crusty bread for a complete meal.

Keyword creamy, healthy, soup, vegetable