Description
Whip up wholesome vegan goodness with this One-Pot Creamy Vegetable Soup! Sauté fresh onion and garlic, then simmer vibrant root vegetables to tender perfection.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups mixed diced vegetables (carrots, celery, and potatoes)
- 6 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 5 oz fresh spinach
- 1 teaspoon dried thyme, salt, and black pepper to taste
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Stir in the diced carrots, celery, and potatoes. Pour in the vegetable broth and add the dried thyme. Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
- Step 3: Stir in the full-fat coconut milk and fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted and the soup is heated through.
- Step 4: For a creamier texture, carefully remove about 2 cups of the soup (mostly vegetables) and blend it until smooth using an immersion blender or a regular blender (exercise caution with hot liquids). Return the blended mixture to the pot and stir well to combine.
- Step 5: Season the soup generously with salt and black pepper to taste. Let it simmer for a final 5 minutes to allow the flavors to meld, then serve hot.
Notes
- Leftover soup keeps beautifully for 3-4 days in an airtight container in the refrigerator, making it perfect for meal prep!
- When reheating, gently warm on the stovetop over medium-low heat, stirring occasionally. If it's too thick, add a splash of vegetable broth or water to reach your desired consistency.
- Serve this comforting soup with a side of crusty bread for dipping, or a sprinkle of fresh parsley and a dash of red pepper flakes for an extra pop of flavor and warmth.
- To achieve that perfect creamy consistency, focus on blending a generous portion of the *tender* cooked vegetables rather than just the broth, which naturally enriches the soup's body and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 360g)
- Calories: 310
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 7g