Creamy Vegetable Soup
Warm, comforting, and nourishing, this creamy vegetable soup is the perfect one-pot meal, packed with fresh vegetables and rich flavors.
Ingredients
Vegetable ingredients
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 1 piece onion, diced
- 2 cloves garlic, minced
- 2 pieces potatoes, diced
- 4 cups vegetable broth
Seasonings and extras
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1 pinch nutmeg
- 2 cups whole milk or unsweetened almond milk
- 2 tablespoons butter Can substitute with olive oil for a vegan option
- 2 tablespoons flour
- 1 cup spinach or kale, optional
- 1 cup shredded cheese, optional
Instructions
Preparation
- Dice the carrots, celery, onion, and potatoes into small chunks and mince the garlic.
Cooking
- In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery, sautéing for about 5 minutes until they’re softened.
- Stir in the diced potatoes, thyme, salt, pepper, and nutmeg. Cook for another 2 minutes to evenly coat the veggies with the seasoning.
- Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have an immersion blender, you can work in batches with a regular blender.
- In a small bowl, whisk together the flour and milk (or your dairy-free alternative). Stir this mixture into the soup, letting it simmer for another 5 minutes until thickened.
- If desired, toss in spinach, kale, or cheese, stirring until wilted or melted.
- Taste and adjust the salt, pepper, or nutmeg as needed.
Notes
For a thicker soup, let it simmer a little longer or add a few more diced potatoes. Experiment with different vegetables based on seasonal availability.