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One-Pot Creamy Vegetable Soup

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A quick, comforting bowl of creamy vegetable soup using pantry staples and seasonal produce, perfect for busy schedules and cooler evenings.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium potato or 1 cup cauliflower florets
  • 1–2 cups green vegetables (peas, green beans, or spinach)
  • 4 cups vegetable broth
  • 1 cup milk or unsweetened plant milk
  • Salt and black pepper to taste
  • Fresh herbs (parsley or chives) and lemon juice to finish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft. Stir in minced garlic for 30 seconds.
  2. Add sliced carrots, celery, and potato (or cauliflower). Cook for 3–4 minutes to begin softening.
  3. Pour in vegetable broth to cover the vegetables. Bring to a simmer, reduce heat, and cook for 12–15 minutes until vegetables are tender.
  4. Stir in the green vegetables and cook for an additional 2–3 minutes. Remove from heat.
  5. Use an immersion blender to puree until smooth, or carefully transfer batches to a countertop blender. Return to low heat.
  6. Stir in milk or plant milk and warm through. Season with salt, pepper, and lemon juice. Finish with chopped fresh herbs.

Notes

For a chunkier soup, blend only half the pot and stir back in the unblended vegetables. Can be made vegan by using dairy-free milk and coconut milk instead of cream.

Nutrition

Find it online: https://recipesunfolded.com/one-pot-creamy-vegetable-soup/

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