Creamy Vegetable Soup
Creamy vegetable soup is a comforting and hearty dish perfect for any season. Made with fresh vegetables and a rich, creamy base, this soup is a nutritious and delicious way to warm up on a chilly day.
Servings: 4
Calories: 250kcal
Equipment
- 1 Large pot
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery sticks chopped
- 1 zuchinni chopped
- 1 yellow squash chopped
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- salt and pepper to taste
- 4 cups vegetable broth
- 1 can of white beans
- 1 cup of coconut milk or cream
- 2 cups spinach chopped
Instructions
- 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.
- Next, add the carrots, celery, zucchini, and yellow squash and saute for 5 minutes.
- Then add all of the spices and stir to combine.
- 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.
- 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.
- Lastly, add the chopped spinach to the soup and stir until wilted.
- Serve & enjoy! Any leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Sodium: 650mg
