Creamy Vegetable Soup

Savor the warmth and nourishment of this hearty creamy vegetable soup! It is bursting with fresh and nutritious veggies like carrots, zucchini, squash, and celery. They are all swimming in a creamy, savory broth that is coconut based. The aroma of all the vegetables is so comforting, you will find yourself coming back to this wholesome goodness again and again!

Benefits of creamy vegetable soup

1. Healthier Alternative: Coconut cream is a healthier alternative to traditional heavy cream, as it is lower in calories and saturated fat. It also contains medium-chain triglycerides (MCTs), which are a type of healthy fat that can help boost metabolism and support weight loss.
2. Rich in Nutrients: Vegetables are a rich source of vitamins, minerals, and fiber, and when combined with coconut cream, they create a nutrient-dense soup that can boost immunity, improve digestion, and promote overall health.
3. Vegan and Dairy-free: Creamy vegetable soup made with coconut cream is an excellent option for those who follow a vegan or dairy-free diet. Coconut cream is a great substitute for dairy cream.

How to make creamy vegetable soup

Ingredients & Equipment

• 2 tablespoons of olive oil
• 1 yellow onion, chopped
• 2 carrots peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini chopped
• 1 yellow squash chopped
• 3 cloves of garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• salt and pepper to taste
• 4 cups of vegetable broth
• 1 can of white beans
• 1 cup of coconut milk
• 2 cups of chopped spinach
• large pot
• measuring cups and spoons

Instructions

1. In a large pot heat the olive oil over medium heat and add the onion and garlic. Satue for 5 minutes or until the onions become translucent.
2. Next, add the carrots, celery, zucchini, and yellow squash and saute for 5 minutes.
3. Then add all of the spices and stir to combine.
4. Once the spices have been added, mix in the white beans and vegetable broth. Bring to a boil then reduce the heat and simmer for 20 minutes covered.
5. After 20 minutes stir in the coconut milk and use an immersion blender to blend everything until smooth and creamy. Alternatively, you can use a stand-up blender, just make sure the soup has cooled a bit before blending.
6. Lastly, add the chopped spinach to the soup and stir until wilted.
7. Serve & enjoy! Any leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.