Description
This one pot creamy vegetable soup recipe is a hearty and nutritious meal that’s easy to prepare, perfect for busy weeknights. It’s packed with vibrant vegetables and a rich, creamy texture, making it a comforting dish for any season.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 2 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach (or kale)
- 1 cup corn kernels (fresh or frozen)
- Fresh parsley, for garnish (optional)
Instructions
- Heat Oil: In a large pot, heat the olive oil over medium heat.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant.
- Add Vegetables: Stir in the sliced carrots, celery, and chopped red bell pepper. Cook for another 5 minutes until they begin to soften.
- Incorporate Zucchini: Add the diced zucchini and cook for an additional 3 minutes.
- Pour in Broth: Carefully add the vegetable broth to the pot along with the thyme, basil, salt, and pepper. Bring the mixture to a gentle boil.
- Simmer: Reduce heat and let it simmer for about 10 minutes, allowing the vegetables to become tender.
- Creamy Base: Stir in the heavy cream (or coconut cream) until well combined. Let it simmer for another 5 minutes.
- Add Spinach and Corn: Toss in the fresh spinach and corn, cooking just until the spinach wilts.
- Adjust Seasoning: Taste the soup and adjust the seasoning if necessary.
- Serve: Remove from heat and garnish with fresh parsley if desired, then ladle into bowls and enjoy!
Notes
- For best flavor, use fresh, seasonal vegetables.
- For a smoother soup, use an immersion blender before adding spinach and corn.
- Add nutmeg or smoked paprika for a flavor variation.
- Reduce cream or use more broth for a lighter soup.
- Add cooked chicken, beans, or lentils for a protein boost.
- Swap herbs for fresh parsley, cilantro, or dill.
- Use seasonal vegetables like peas, green beans, or butternut squash.
- Add a diced jalapeño or red pepper flakes for a spicy version.
- Store in an airtight container in the refrigerator for up to 4-5 days.
- Freeze in individual portions for up to 3 months.
- You will need a large pot, chef’s knife, cutting board, and ladle.
- Frozen vegetables can be used.
- For a vegan option, use coconut cream and ensure vegetable broth is vegan.
- This soup can be made ahead and reheated.
- Cooked grains like rice or quinoa can be added.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Fat: 18g
- Protein: 8g