Description
This one-pot creamy vegetable soup is the perfect comfort meal, ideal for chilly evenings or quick weeknight dinners. Packed with hearty potatoes, green beans, and a medley of colorful veggies, this soup is as visually appealing as it is delicious. Its creamy texture can be adjusted to suit dairy-free preferences, and it’s easily customizable to use up any leftover vegetables in your fridge.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium Yukon gold potatoes, diced
- 1 cup frozen peas
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for an additional minute.
- Add carrots, celery, and potatoes to the pot. Cook for 5-7 minutes until slightly softened.
- Sprinkle flour over the vegetables, stirring to coat. Gradually pour in vegetable broth while stirring to avoid lumps.
- Add thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
- Stir in peas and green beans, cooking for another 5 minutes.
- Gradually pour in the heavy cream (or coconut milk) and stir to combine. Simmer for 5 minutes to meld the flavors.
- Adjust seasoning as needed. Serve warm, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 35 minutes