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Creamy Vegetable Soup 2025 12 07 223957 150x150 1

Creamy Vegetable Soup

A warm and comforting bowl of Creamy Vegetable Soup, perfect for chilly nights and packed with colorful veggies.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup base
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 4 medium potatoes, peeled and cubed (about 1 1/2 lbs.)
  • 4 cups vegetable broth See notes
Frozen ingredients
  • 1 1/2 cups frozen corn
  • 1 1/2 cups frozen green beans
Final touches
  • 1 cup full-fat coconut milk See notes
  • 1/2 tsp salt Or to taste
  • 1/4 tsp pepper Or to taste
  • 1/2 tsp turmeric For color, optional
  • Parsley, to garnish

Method
 

Preparation
  1. In a large pot, sauté the chopped onion and celery in olive oil over medium heat for about 5 minutes.
  2. Add the minced garlic and cook for another minute.
  3. Add the diced potatoes and carrots with the vegetable broth. Bring to a gentle boil, cover, and simmer for about 25 minutes, until the vegetables are tender.
Blending and Finishing
  1. With an immersion blender, purée the soup halfway through, leaving some pieces of carrots and potatoes whole.
  2. Add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir gently and let it simmer for another 10 minutes.
  3. Serve hot, garnished with fresh parsley.

Notes

For a lovely touch, drizzle with high-quality olive oil or swirl in extra coconut milk before serving. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat with a splash of vegetable broth.