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Here is what you need to make this 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 - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons nutritional yeast (optional for cheesy flavor) - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy texture. The olive oil adds a nice base flavor. Onions and garlic give the soup aromatic warmth. Carrots, zucchini, and bell peppers add color and crunch. Spinach gives it a fresh pop, while coconut milk adds creaminess. Nutritional yeast gives a cheesy taste if you want that extra boost. You can adjust salt and pepper to your liking. Make sure to get fresh veggies for the best flavor. This soup is easy to make and packed with nutrients. You can even customize it with your favorite herbs or add in any veggies you have on hand. Enjoy the bright colors and the comforting aroma as you cook! {{ingredient_image_1}} Heating the Olive Oil and Sautéing Onion Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion. Sauté the onion until it turns translucent, which takes about 3-4 minutes. This step builds a great base flavor for your soup. Adding Garlic and Other Vegetables Next, stir in 3 cloves of minced garlic. Cook for 1 minute until it smells wonderful. Now, add 2 diced carrots, 1 diced zucchini, and 1 diced red bell pepper to the pot. Cook these veggies for about 5-7 minutes, stirring often. You want them to soften but not mush. Incorporating Broth and Seasonings Pour in 4 cups of vegetable broth and 1 cup of coconut milk. Mix everything well. Now, add 1 teaspoon each of dried thyme and dried basil. Don’t forget to season with salt and pepper to taste. Bring the soup to a gentle boil. Then reduce the heat and let it simmer for 10-15 minutes. Blending to Desired Consistency Once the veggies are tender, stir in 2 cups of fresh spinach and 2 tablespoons of nutritional yeast if you want a cheesy taste. Let it simmer for an extra 2-3 minutes until the spinach wilts. If your soup is too chunky, use an immersion blender to blend it to your liking. Final Touches and Serving Suggestions Taste the soup and adjust the seasonings as needed. Serve it hot and garnish with freshly chopped parsley. This simple step adds a nice touch of color and flavor. Enjoy your creamy veggie soup! - Suggested Seasonings and Herbs: Use dried thyme and basil for depth. You can also add a pinch of red pepper flakes for a touch of warmth. - Adding More Veggies: Toss in some diced potatoes or sweet corn. These add sweetness and texture. - Using Different Cream Alternatives: Try almond or cashew milk for a nutty flavor. These options keep it light and tasty. - Importance of Simmering: Simmering helps flavors blend well. It makes your soup richer and more delicious. - How to Use an Immersion Blender: Simply place the blender into the pot. Blend until you reach your desired smoothness. For a chunkier soup, blend just half. - Creative Serving Suggestions: Serve in a large bowl with a slice of crusty bread on the side. This adds a nice touch to your meal. - Garnishing Options: Sprinkle chopped parsley on top for a fresh look. You can also add a drizzle of olive oil for extra richness. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Adjust Consistency: If you prefer a thicker soup, blend more of the mixture; for a thinner soup, add extra broth or coconut milk. Enhance Flavor: Experiment with different herbs and spices, like smoked paprika or cumin, to give your soup a unique twist. Make It 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_2}} Substituting Coconut Milk If you want a different flavor, you can swap coconut milk with almond milk or cashew cream. These options add a nutty taste that pairs well with the veggies. For a lighter soup, use low-fat milk or oat milk. Each choice gives a unique twist to your creamy veggie soup. Using Different Broths You can change the broth to fit your taste. Use chicken broth for a richer flavor or mushroom broth for an earthy touch. If you want a lighter option, vegetable broth is great. Each broth brings its flavor, making your soup fun and diverse. Adding Heat with Peppers If you like heat, add diced jalapeños or red pepper flakes. These will kick up the spice level. Start with a small amount, and taste as you go. You can always add more, but it’s hard to take it out once added. Incorporating Spices for More Depth For deeper flavor, mix in spices like cumin or curry powder. These add warmth and richness. Try adding smoked paprika for a hint of smokiness. These spices can transform your soup into something exciting. Making It Gluten-Free This soup is naturally gluten-free, so you can enjoy it without worry. Just check your broth and any added ingredients like nutritional yeast to ensure they are gluten-free. Vegan and Vegetarian Options The soup is already vegetarian, and using coconut milk keeps it vegan. If you want more protein, add beans or lentils. They will make the soup heartier without losing the creamy goodness. After making this creamy veggie soup, you will want to store any leftovers. The best containers for storage are airtight glass or plastic containers. These containers keep the soup fresh and prevent spills. Always let the soup cool down before sealing it tight. The ideal refrigerator storage time for this soup is about 3 to 5 days. Make sure to label your container with the date. This way, you can enjoy your soup within the best time frame. If you want to save this soup for later, freezing is a great option. To freeze, first let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Seal the bags tightly, removing as much air as possible. To reheat, thaw the soup in the fridge overnight or use the microwave. When ready to eat, warm it on the stove over low heat. Stir well to maintain the texture. To maintain flavor and texture, consider adding a splash of coconut milk when reheating. This brings back the creamy goodness. Enjoy your creamy veggie soup anytime! Yes, you can make this soup ahead of time. It tastes even better the next day. Just let it cool and store it in an airtight container. Keep it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. You can add or replace many vegetables in this soup. Some great options are: - Broccoli - Cauliflower - Peas - Potatoes - Green beans Feel free to mix and match based on what you have. Just keep the cooking times in mind. If your soup is too thin, you have a few options. You can: - Simmer it longer to reduce liquid. - Add a slurry of cornstarch and water. - Mix in some mashed potatoes or cooked rice. These will help give your soup a nice, creamy texture. Yes, you can make this soup in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all the other ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend before serving for that creamy texture. This blog post walked you through making a delicious vegetable soup, from selecting fresh ingredients to easy preparation steps. I shared tips to enhance flavors, adjust spice levels, and even offered ideas for storage. Remember, cooking is about fun and creativity. Feel free to swap ingredients and make this soup your own. Enjoy your cooking adventure, and savor the warmth of a homemade meal.

One-Pot Creamy Veggie Soup

A delicious and easy one-pot soup packed with veggies and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
  • 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 for cheesy flavor)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the carrots, zucchini, and red bell pepper to the pot, and cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
  • Pour in the vegetable broth, followed by the coconut milk. Stir well to combine all the ingredients.
  • Add the dried thyme, dried basil, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes.
  • Once the vegetables are tender, stir in the fresh spinach and nutritional yeast, if using. Allow it to simmer for an additional 2-3 minutes until the spinach wilts.
  • Taste and adjust seasonings, add more salt or pepper as necessary.
  • Use an immersion blender to purée the soup to your desired consistency. If you prefer a chunkier texture, blend just half of the soup.
  • Serve hot, garnished with freshly chopped parsley on top.

Notes

Nutritional yeast is optional for a cheesy flavor.
Keyword creamy, one-pot, soup, veggie