One-Pot Creamy Veggie Soup

$Cooking a great soup starts with the right ingredients. Here’s what you need for my One-Pot Creamy Veggie Soup: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 1 medium zucchini, diced - 1 red bell pepper, diced - 2 cups fresh spinach, roughly chopped - 4 cups vegetable broth (low-sodium preferred) - 1 cup coconut milk (canned or carton) - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons nutritional yeast (optional, for a cheesy flavor) - Fresh parsley, chopped (for garnish) Each ingredient adds its own flavor and nutrition. For example, olive oil gives a rich base. The onion and garlic bring a wonderful aroma. Carrots, zucchini, and red bell pepper add sweetness and color. Fresh spinach boosts the nutrients. Coconut milk makes the soup creamy and smooth. Nutritional yeast adds a cheesy taste. It’s optional, but I like it! Finally, fresh parsley adds a pop of color and freshness. You’ll love how these simple ingredients come together to create a comforting meal. {{ingredient_image_2}} - Sautéing the onion: Start by heating one tablespoon of olive oil in a large pot over medium heat. When the oil is hot, add one medium diced onion. Cook it for about three to four minutes, stirring often. You want the onion to become soft and clear. - Adding garlic: Next, stir in three cloves of minced garlic. Let it cook for one minute. This step makes the kitchen smell amazing and brings out the garlic flavor. - Incorporating carrots, zucchini, and bell pepper: Now, add two diced medium carrots, one diced zucchini, and one diced red bell pepper to the pot. Cook these veggies for five to seven minutes. Stir occasionally. You want them to soften and turn bright. - Bringing out the flavors: This step helps the vegetables release their natural sweetness. The colors will pop, making your soup look even more inviting. - Adding broth and coconut milk: Pour in four cups of low-sodium vegetable broth and one cup of coconut milk. Stir well to mix everything together. This combination creates a creamy base for your soup. - Seasoning to taste: Sprinkle in one teaspoon of dried thyme and one teaspoon of dried basil. Add salt and pepper as you like. Raise the heat a bit until the soup starts to boil. Then, lower the heat and let it simmer for about ten to fifteen minutes. This allows the flavors to blend and the veggies to get tender. - Incorporating greens and nutritional yeast: Once the vegetables are tender, stir in two cups of roughly chopped fresh spinach. If you want a cheesy flavor, add two tablespoons of nutritional yeast. Let the soup simmer for another two to three minutes until the spinach wilts. - Blending and serving suggestions: Taste the soup and adjust the seasoning if needed. For a smooth soup, use an immersion blender to blend it to your liking. If you prefer chunks, blend only half. Serve it hot in bowls, garnished with fresh chopped parsley for a nice touch. Seasoning is key to great soup. Use salt and pepper to bring out flavors. Start with a pinch of salt. Taste as you cook. Add more if needed. Fresh herbs also boost flavor. Choose a low-sodium vegetable broth for balance. A good broth enhances taste without overpowering the soup. Coconut milk adds a rich texture. Use full-fat for a creamier feel. Stir it in after the broth. If you want a different taste, try cashew cream or almond milk. These options keep it dairy-free. Nutritional yeast adds a cheesy flavor without dairy. It’s optional but worth it for extra taste. Serve the soup with crusty bread or a fresh salad. Bread soaks up the soup well. A sprinkle of fresh parsley brings color. You can also drizzle olive oil on top. This gives it a nice finish. For a kick, add red pepper flakes. It’s all about what you enjoy! Pro Tips Fresh Vegetables: Using fresh, seasonal vegetables will enhance the flavor and nutritional value of your soup. Adjusting Creaminess: For a richer soup, add an extra splash of coconut milk or a dollop of dairy-free cream just before serving. Flavor Boost: Incorporate a squeeze of lemon juice or a dash of vinegar just before serving for a bright flavor contrast. Storage Tips: This soup stores well in the fridge for up to 3 days and can be frozen for up to a month—just leave out the spinach until reheating. {{image_4}} You can switch up the veggies in this soup. Try using broccoli, cauliflower, or green beans. Each gives a new taste and texture. You can also add potatoes for creaminess. If you want a rich base, use sweet potatoes too. For a creamy touch, you can change the coconut milk. Almond milk or oat milk work well too. Both add a nice flavor while keeping it smooth. Choose unsweetened varieties to avoid extra sugar. Want to make this soup more filling? You can add beans or lentils. Black beans or chickpeas are great options. They add protein and fiber. If you prefer lentils, red or green ones cook fast and blend well. You can also use vegan meat. Products like tempeh or seitan can add texture. Just cut them into small pieces and cook them with the veggies. This gives your soup a hearty twist. Adding herbs and spices can change the soup's flavor. Fresh herbs like parsley or cilantro brighten it up. You can also try adding dill or oregano for a different taste. For a spicy kick, add a pinch of red pepper flakes or diced jalapeños. Experimenting with spices can also enhance the flavor. Smoked paprika or curry powder can give a warm depth. Just start with a small amount and adjust to your taste. Store your leftover soup in airtight containers. This keeps it fresh and tasty. Let the soup cool before sealing it up. It can stay in the fridge for about three to four days. If you want to enjoy it later, make sure to check for any signs of spoilage. You can freeze the soup for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. This soup can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. For a quick option, you can also defrost it in the microwave. Reheat the soup on the stove over low heat. Stir it often to keep it from sticking. You can also use the microwave, but make sure to cover it to avoid splatters. If the soup is too thick after reheating, add a splash of broth or water. This helps maintain its creamy texture and flavor. Yes, you can make this soup ahead of time. It stores well in the fridge. Place the soup in an airtight container. It will last for about 3-4 days. You can also freeze it for longer storage. Just make sure to cool it completely before freezing. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Stir well to make sure it's hot all the way through. Yes, this soup is gluten-free! The ingredients used do not contain gluten. Just check your vegetable broth to ensure it is labeled gluten-free. Some broths may have gluten, so it's best to be cautious. If you use the right broth, this soup is safe for anyone avoiding gluten. Scaling this recipe is easy! To make more servings, simply double or triple the ingredients. Keep the same ratios for the olive oil, vegetables, and broth. You can also add more seasoning to taste. Just make sure your pot is large enough to hold everything. If you want fewer servings, cut the ingredients in half. Adjust the cooking time as needed, especially when cooking veggies. This blog post outlined the main ingredients and steps to make a delicious vegetable soup. You learned the importance of fresh ingredients and proper techniques for the best flavors. Remember to experiment with different vegetables and proteins for variety. Make sure to store leftovers well for future meals. Overall, this soup is easy to prepare and perfect for any occasion. Enjoy a warm bowl and feel good about your healthy choice.$

One-Pot Creamy Veggie Soup

A delicious and comforting creamy vegetable soup made in one pot, perfect for a quick meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
1 medium zucchini, diced
1 red bell pepper, diced
2 cups fresh spinach, roughly chopped
4 cups vegetable broth
1 cup coconut milk
1 teaspoon dried thyme
1 teaspoon dried basil
to taste salt and pepper
2 tablespoons nutritional yeast (optional)
to taste fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft.
Stir in the minced garlic, cooking for an additional minute, allowing the flavors to meld and the garlic to become fragrant.
Add the diced carrots, zucchini, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and their colors become vibrant.
Pour in the vegetable broth and then the coconut milk. Stir well to ensure the ingredients are combined and the soup is well mixed.
Sprinkle in the dried thyme, dried basil, salt, and pepper. Increase the heat slightly to bring the soup to a gentle boil, then reduce the heat and let it simmer for approximately 10-15 minutes, allowing the flavors to enhance and the vegetables to become tender.
Once the vegetables are tender, stir in the chopped fresh spinach and, if desired, the nutritional yeast. Allow the soup to simmer for an additional 2-3 minutes, or until the spinach wilts and softens.
Taste the soup and adjust the seasonings as needed. Add more salt or pepper to suit your preferences.
If you prefer a smoother soup, use an immersion blender to purée the mixture to your desired consistency. For a chunkier texture, blend only half of the soup.
Ladle the hot soup into bowls and garnish with freshly chopped parsley on top for a burst of color and freshness.

Notes

Nutritional yeast is optional for a cheesy flavor.

Keyword creamy, one-pot, soup, vegetarian