Creamy Vegetable Soup

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!

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