Description
Healthy Creamy Vegetable Soup You’ll Love is a plant-based, dairy-free, and nutrient-packed soup perfect for a wholesome vegan meal. This creamy vegetable soup combines fresh vegetables with coconut milk or cashew cream, creating a velvety texture that is both satisfying and nutritious. Ideal for meal prep and quick dinners, this vegan recipe is full of flavor and easy to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 can (15 oz) coconut milk or cashew cream
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Chop all your fresh vegetables as listed and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add carrots, celery, zucchini, and green beans. Stir in turmeric, salt, and pepper. Cook for 5-7 minutes until vegetables start to soften.
- Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Use an immersion blender or transfer soup in batches to a blender. Puree until smooth and creamy.
- Stir in coconut milk or cashew cream for extra creaminess. Adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with parsley or basil, and serve hot.
Notes
- Feel free to add additional vegetables like spinach or kale for variety.
- For an extra protein boost, serve with vegan bread or crackers.
- Adjust the consistency by adding more broth if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg