Creamy Vegetable Soup (Printable)

Velvety blend of carrots, potato, zucchini and peas in a creamy, herb-scented broth — cozy and nourishing.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium potato, peeled and diced
07 - 1 zucchini, diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 cup frozen or fresh peas

→ Broth & Seasonings

10 - 4 cups vegetable broth (use gluten-free if necessary)
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - Salt and black pepper, to taste

→ To Finish

15 - 1/2 cup heavy cream or coconut milk (for dairy-free)
16 - 2 tablespoons chopped fresh parsley, optional for garnish

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté for 2 to 3 minutes until fragrant.
02 - Stir in sliced carrots, celery, and diced potato. Cook for 5 minutes, stirring occasionally to prevent sticking.
03 - Incorporate diced zucchini, green beans, and peas. Continue cooking for 2 minutes.
04 - Pour in vegetable broth. Add dried thyme, dried parsley, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat and simmer uncovered for 20 to 25 minutes, or until all vegetables are tender.
06 - Remove the bay leaf. Using an immersion blender, purée the soup until velvety smooth or leave some texture as desired.
07 - Stir in heavy cream or coconut milk. Rewarm the soup gently for 2 to 3 minutes without boiling. Adjust salt and pepper to taste.
08 - Ladle into bowls, garnish with fresh chopped parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It feels like sneaking in an extra serving of comfort on days you need it most.
  • This soup magically transforms a simple array of veggies into pure, guilt-free indulgence.
02 -
  • I once let the garlic brown too much and it gave the soup a bitter edge—so always cook it gently and watch closely.
  • Blending just half the soup makes it creamy but keeps little bites of veggie for texture—my game changer for the perfect spoonful.
03 -
  • Let the soup cool slightly before blending, or you'll risk an accidental eruption.
  • Get every last bit out of the pot by scraping the bottom—hidden flavor lives there.

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