Creamy Vegetable Soup
A warm bowl of creamy vegetable soup made with hearty potatoes, sweet carrots, and vibrant vegetables in a silken, plant-based broth. Comforting and nourishing, perfect for chilly weather.
Ingredients
Main Vegetables
- 3 medium Yukon Gold potatoes, diced (about 4 cups) Crucial for the perfect creamy vegetable soup consistency!
- 3 large carrots, peeled and chopped (about 2 cups)
- 2 stalks celery, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
Liquid & Seasonings
- 6 cups vegetable broth (low sodium recommended)
- 1 can coconut milk (14 oz) Full fat for extra creaminess.
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika Adds depth!
- to taste salt and black pepper
- 2 tablespoons nutritional yeast (optional) For extra savory depth.
- fresh parsley for garnish
Instructions
Preparation
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and celery, sautéing for 5-6 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute.
Simmer the Hard Vegetables
- Add the diced potatoes and chopped carrots to the pot. Pour in the vegetable broth and add the bay leaves, thyme, oregano, and smoked paprika. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-18 minutes until fork tender.
Add Remaining Vegetables
- Stir in the green beans, peas, and corn. Continue simmering for another 8-10 minutes until all vegetables are tender but still vibrant in color.
Create Creaminess
- Remove about 2 cups of the soup (including some potatoes and carrots) and blend until perfectly smooth. Return the blended mixture to the pot.
Finish and Season
- Stir in the coconut milk and nutritional yeast if using. Season generously with salt and black pepper to taste. Let the soup simmer for another 3-5 minutes.
Serve
- Ladle the hot creamy vegetable soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers.
Notes
For an even richer flavor, roast your carrots and potatoes at 400°F for 20 minutes before adding them to the soup. This caramelization adds incredible depth.