Description
A comforting, creamy vegetable soup that is nourishing and dairy-free, making it a wholesome hearty meal perfect for weeknights.
Ingredients
Scale
- 1 Tablespoon Olive Oil (or Avocado Oil)
- 1 Large Onion, chopped
- 2 Cloves Garlic, minced
- 2 Medium Carrots, peeled and chopped
- 2 Celery Stalks, chopped
- 1 Medium Potato (like Russet or Yukon Gold), peeled and cubed
- 1 Small Head Cauliflower, cut into florets (optional)
- 4 Cups Vegetable Broth (low-sodium preferred)
- 1 Teaspoon Dried Thyme
- 1/2 Teaspoon Dried Rosemary (optional)
- Salt and Black Pepper to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking.
- Add the minced garlic and cook for another minute until fragrant.
- Toss in the chopped carrots, celery, cubed potato, and cauliflower florets (if using).
- Stir everything together and cook for about 5 minutes.
- Pour in the vegetable broth, ensuring the vegetables are mostly covered. Bring the soup to a boil, then reduce the heat to low.
- Add the dried thyme, rosemary (if using), salt, and pepper. Stir well.
- Cover the pot and let the soup simmer gently for 15-20 minutes, or until the potatoes and carrots are fork-tender.
- Blend with an immersion blender or standard blender until smooth. Adjust seasonings as needed.
Notes
For added nutrition, blend in a handful of spinach or kale during the last few minutes of cooking. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg