Description
One-Pot Creamy Vegetable Soup is a warm and wholesome dish that combines the rich flavors of fresh vegetables and creamy coconut milk. This comforting soup can be prepared in under 30 minutes, making it perfect for busy weeknights or cozy gatherings. Each spoonful is packed with nutrition and deliciousness, ensuring that both your taste buds and your heart feel satisfied. Dive into this delightful recipe that blends vibrant colors and flavors to create a nourishing meal everyone will love.
Ingredients
Scale
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 2 medium Yukon Gold potatoes, diced
- 1 medium zucchini, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup canned full-fat coconut milk
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Juice of 1 lemon
Instructions
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until fragrant.
- Add the diced carrots, chopped celery, Yukon Gold potatoes, and zucchini. Sauté for about five minutes until softened.
- Pour in the vegetable broth along with thyme and oregano; bring to a gentle boil.
- Once boiling subsides, stir in the coconut milk and simmer for an additional 10 minutes until veggies are tender.
- For an extra creamy texture, blend a portion of the soup using an immersion blender; otherwise, serve as is.
- Finish with a splash of lemon juice before ladling into bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding seasonal vegetables or spices like cumin for extra warmth. Store leftovers in an airtight container in the fridge for up to four days; reheat gently on the stove.