Creamy Vegetable Soup

Ingredients

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– 3 tbsp. olive oil – 1 medium onion, diced – 2 celery stalks, diced – 2 garlic cloves, minced – 2 medium carrots, peeled and diced – 4 medium potatoes, peeled and cubed (about 1 ½ lbs.) – 4 cups vegetable broth see notes – 1 ½ cups frozen corn – 1 ½ cups frozen green beans – 1 cup full-fat coconut milk see notes – ½ tsp. salt or to taste – ¼ tsp. pepper or to taste – ½ tsp. turmeric (for color) optional – parsley, to garnish

yield

time

6 servings

55 minutes

Step 

1

In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.

Step 

2

Add the garlic and cook for another minute.

Step 

3

At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.

Step 

4

With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.

Step 

5

Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.

How to Store

You can store this Creamy Vegetable Soup in an airtight container in the refrigerator for up to 5 days.

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Press "Learn More" below  for exact measurements and step-by-step photo and video instuctions.

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