Ingredients:
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cups potatoes, peeled and diced
1 cup carrots, julienned or thinly sliced
1 cup broccoli florets
1 cup peas (optional)
1 cup coconut milk (or other plant-based cream)
4 cups vegetable broth
1 tablespoon nutritional yeast (optional, for added cheesy flavor)
Salt and pepper, to taste
1 teaspoon turmeric (optional, for color and flavor)
1 teaspoon paprika
Fresh parsley or cilantro, chopped (for garnish)
Instructions:
Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, and bell pepper, sautéing for about 5 minutes until soft and fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes and pour in the vegetable broth.
Bring to a boil, then reduce the heat to medium-low and let simmer for about 10-12 minutes, until the potatoes start to soften.
Add Carrots and Broccoli:
Add the julienned carrots and broccoli florets to the soup. Let cook for an additional 8-10 minutes until the vegetables are tender.
Make the Creamy Base:
In a blender, combine the coconut milk (or plant-based cream) with nutritional yeast, turmeric, and paprika.
Blend until smooth, then pour the creamy mixture back into the soup pot.
Simmer and Season:
Stir the soup gently, allowing it to simmer for 5-7 more minutes to thicken. Adjust the seasoning with salt and pepper to taste.
Serve:
Ladle the creamy vegetable soup into bowls, garnish with fresh parsley or cilantro, and enjoy while hot!