Description
This One-Pot Creamy Vegetable Soup is comforting, nourishing, and incredibly easy to make. It’s dairy-free, packed with seasonal vegetables, and thickened naturally with potatoes and coconut milk. A perfect soup for busy weeknights or meatless Mondays!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 medium potato, peeled and diced
- 1/2 cup frozen green peas
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric (optional for color)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté: In a large soup pot, heat olive oil over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant.
- Add Veggies: Stir in carrots, celery, zucchini, and potatoes. Cook for 5 minutes.
- Simmer: Pour in vegetable broth, coconut milk, thyme, turmeric, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes until vegetables are tender.
- Blend (optional): For a creamier texture, use an immersion blender to partially blend the soup.
- Finish: Stir in peas and cook for 3 more minutes. Adjust seasoning and serve hot, garnished with parsley.
Notes
Feel free to add spinach or kale at the end. To make this soup even heartier, stir in cooked quinoa, rice, or chickpeas after blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Vegetarian
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 160
- Sugar: 5g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: creamy vegetable soup, vegan soup, dairy-free soup, one-pot soup, healthy soup recipe